What do you do with a beautiful bushel of ripe tomatoes? Make a big ‘ol batch of gazpacho! I called my friend Barbara to borrow her chinois and her mother-in-laws recipe then sent a quick email to my Sisterhood of the Traveling Pans pals to tell them I would not be bringing Paella to our Spanish themed dinner later in the week, my contribution would be fresh gazpacho with loads of fun toppings. Barbara is married to Tomas, origianlly from Seville, and his mother Christina is a fantastic cook of simple Spanish goodness. I’ve gone to their home when she’s visiting to find her lovingly frying up hand cut potatoes in olive oil with Alex and Emma patiently waiting for their “patatas fritas”. Think back to the things your Grandmother made for you and I’d wager you are transported to some pretty happy memories. And that, is the theme for our October gathering of “the Traveling Pans”. In the mean time, use some the gorgeous tomatoes that are available in abundance right now and give this recipe a try. Fellow blogger and member of the Traveling Pans, Mara, tells of our evening together on her blog What’s for Dinner.
Christina Cintado’s Gazpacho
Cut bread into chunks and soak in cold water for a few minutes before proceeding. in batches, mix tomato, cucumber, garlic and bread in blender. Pour into a large pot and add oil, salt and vinegar. Whisk to mix well. Pass mixture thru the Chinoise or food mill. Allow to chill for a day before serving cold.
Garnish with chopped hard-boiled egg, chopped cucumber and fried pieces of french bread.
Soak bread in cold water
Cut tomatoes into chunks
Remove center from garlic cloves
After blending, pass mixture through chinois
In Seville they eat the solids left in the chinois, called salmorejo, for breakfast on toast
Fry cubes of french bread in olive oil. Drain well on paper towels
This, more dressed up version, is topped with cucumber, hard boiled egg, crabmeat, avocado, purslane and bread cubes