I put this off a bit, thinking this was not a big deal recipe as it was an August selection for Whisk Wednesday, cooking from Le Cordon Bleu at Home.
And, it’s not a big deal as far preparation. Very simple garden ingredients that are abundant in any summer pantry, with a few love of my life ingredients.
I had a great misunderstanding of gazpacho. I kept thinking the thickness came from the tomato and that had no appeal to me. But, gazpacho means stale bread, and bread and olive oil are major components to what is also sometimes called a “liquid salad.” I had no idea the “chunkiness” came from the bread. And, the recipe came at a perfect time of year, as I had red bell pepper and tomatoes in my garden. I love to be able to say: “here is my garden fare.” And, if it wasn’t in my garden, it was ingredients from my local farmer and local artisan bakery, Provence. The only ingredient imported was the olive oil, and that’s not changing anytime soon. (No olive trees here in Tennessee.)
Recipe for Gazpacho (adapted from Le Cordon Bleu at Home)
1 ½ ounces fresh white bread, crusts removed
2 tablespoons red wine vinegar (another recommendation is Sherry vinegar)
2 cloves garlic
¾ English cucumber, unpeeled and roughly chopped
½ green bell pepper, coarsely chopped (I used red bell pepper)
3½ pounds ripe tomatoes, quartered and seeded
½ cup olive oil