Suzi's Blog

Bread & Water + Tomatoes = Gazpacho

bowl of gazpacho

“Do you hit your wife during the night?” the man asked me.

I hesitated to answer. The question was stark. And, I have always maintained that what happens between me and Suzen in the privacy of our bedroom is, well private.

“No, Doctor, he does not,” Suzen answered.

“Good,” the doctor responded. “That means you do not have Restless Leg Syndrome.”

Apparently, I am “restless” when asleep, and Suzen had joined me at my sleep doctor to trace down the source. I wake Suzen up in the middle of the night, never a good thing to do. But all I do is thrash. I do not bash my wife.

The doctor, who was simply doing his job, proposed a solution and we prepared to leave.

“Are you still trying to lose weight?” the doctor asked.

“Oh, yes,” I said as I bent to grab my bag.

“You are lying,” the doctor said to me.

I jerked up and looked at him. He pointed to Suzen, standing in the hallway with a very righteous look on her face.

“Your wife told me the truth,” the doctor said reproachfully.

Ratted out by my wife. Was I depressed at her faithlessness? No, I was damn angry. She thinks I’m restless in bed? Wait until tonight, baby. Your ass will be on the floor by midnight. That’s what rushed through my head.

No, wait. They are right. I need to drop a few. Okay, several. But it’s not my fault. Someone has to test brownies and my metabolism is way, way too efficient. I can’t burn enough calories.

So, I’m exercising like mad. And going on a restricted diet. Not bread and water. But close. Thank God for gazpacho. Wonderful, classic gazpacho.

Lydie Marshall has written a perfectly diverse collection of soup ideas in Soup of the Day. She presents two contrasting gazpacho recipes, and this one represents the very pure and simple style: tomatoes, garlic, and bread that has been soaked in water. This recipe, Melchior’s Gazpacho, is named for its creator, a Barcelona native. What we have here is authenticity.

I’m a fan of gazpacho and sample new recipes all the time. The variety of gazpacho flavors, styles, and textures is just a delight. I particularly love the distinct pale orange color that is achieved when white bread is combined with red tomatoes.

This gazpacho is not the chunky type you may have tasted. It’s immaculately thin, because the only veggie being used is the tomatoes and a food processor is used to liquefy the wet bread and the whole thing is sieved. You are left with this delightfully delicate liquid that can be adorned with toppings to extend flavor and give body.

Lydie suggests diced onions, bell peppers, cucumber and hard-boiled eggs for toppings. Plus, of course, croutons. [See yesterday’s blog for perfect homemade croutons!]. I added some options in the list of ingredients below.

I used the croutons, and the cucumber, but I added in sliced hot green peppers and some ripe avocado.

The brightness of all the additive flavors always makes gazpacho a surprising treat. The fact that gazpacho is healthy, too, is a bonus you can relish. You can retire to bed at night with no sense of guilt. You are free, of course, to thrash a bit in celebration. Just don’t hit the person next to you.

Melchior’s Gazpacho

Yield: Serves 4-6

Ingredients:

The Soup Itself:

  • 4 pounds very ripe tomatoes
  • 2 cups loosely packed bread, from the doughy part of the bread, not the crust
  • 1 garlic clove, peeled and pureed
  • 4 tablespoons, red wine vinegar
  • ½ cup olive oil
  • 2 teaspoons salt or more
  • Freshly ground black pepper

Options for Topping the Soup:

  • Diced tomato
  • Slice or diced onion
  • Sliced avocado
  • Sliced scallions
  • Sliced cucumbers
  • Sliced hot peppers
  • Sliced bell peppers
  • Dice hard-boiled eggs
  • Croutons, freshly made

Preparation:

Dice and reserve 1 tomato for garnish.

Soak the remaining tomatoes in boiling water for 10 seconds. Drain, peel, and chop.

Soak the bread in water for 5 minutes. Squeeze out the water and mix the bread with the tomatoes.

Puree the tomatoes, bread and garlic in a food processor until very smooth. Strain the mixture through a fine-meshed sieve to remove the tomato seeds [and any tomato pulp].

Whisk in the 3 tablespoons of the vinegar, then drizzle the olive oil in the tomato mixture. Sprinkle with the salt and pepper and stir the gazpacho. Refrigerate.

Just before serving, prepare the croutons.

To serve, taste the soup and correct the seasoning. If the soup is too thick, add ice cubes to thin it out. Pour the soup into chilled soup bowl or plates.

Serve the adornments in side bowls and allow each guest to add as they wish.

Source: Soup of the Day by Lydie Marshall

Watermelon Gazpacho from Austin

On Wednesday, we were in Olive, New York. It was snowing a bit. The daffodils held their heads up nobly. Suzen searched for the car keys and escape.

Today, Saturday, we are in Austin. No immediate threat of snow. Suzen is basking in the heat. But to offset the 90°, our daughter-in-law Michele supplied a watermelon gazpacho that is refreshingly wonderful.

This is an example of recipes passing from generation to generation. Except this is a pass up. And, as always, we have to give full credit: the source is Cooking Light and this recipe is a “10” for both flavor and calorie counting. The taste here is full of sweet heat with crunchy texture. And instead of tomato juice as a base, cranberry-raspberry serves up an eye-opening flavor. Offer this soup very cold, perhaps with a red sangria.

Watermelon Gazpacho

Yield: 7-8 cups

Ingredients:

  • 6 cups cubed seeded watermelon
  • 1 cup coarsely chopped peeled English cucumber
  • ½ cup coarsely chopped yellow bell pepper
  • ⅓ cup chopped green onions
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • ¾ teaspoon salt
  • ½ teaspoon hot sauce
  • 1 garlic clove, minced
  • 1 cup cranberry-raspberry juice

Preparation:

Combine first the 10 ingredients, all but the cranberry-raspberry juice. Place half of this watermelon mixture in a food processor, and pulse 3 or 4 times or until finely chopped. Spoon into a large bowl. Repeat procedure with remaining watermelon mixture. Stir in the cranberry-raspberry juice. Chill thoroughly.

Source: David Joachim in Cooking Light Magazine