Gazpacho — The Perfect Treat for Labor Day
The thing about gazpacho is — the truth is that there really isn’t a recipe. By that, I mean that you can do a lot of different things and still, at the end, what you have is gazpacho in one form or another.
The one thing you need is to have a mess of good tomatoes, especially home grown tomatoes, a little garlic and some sliced onions, maybe say about a half an onion for about 2 pounds or so of tomatoes. There are plenty of other things you can do with gazpacho, but with bad tomatoes, I wouldn’t even give it a try.
Why bother with gazpacho? Mainly because when it’s done well, there is basically not a single thing I can think of that hits the spot on one of those days when the summer sun is hot and the cool, crisp temperature of that perfect tomato concoction is just perfect. Nothing even comes close to it.
Now as I said, there is no final recipe, so what I’ve got here is a basic recipe that serves me as a starter each time I make a gazpacho. If there is nothing else, this will still give you that luscious tomato flavor. If you have some zucchini, squash, a few olives, or maybe some capers. The point is that once the main recipe is combined, it’s just the start.
- 2 pounds of tomatoes (preferably home grown or local farm grown)
- 1/2 red onion, sliced fine
- 2 Tbsp. garlic
- 1/2 cucumber
- 2 sticks celery
- 1/2-1 Tbsp. vinegar
- Salt and Pepper
- Slice the tomatoes and remove any white residue in or around the seeds.
- Place the tomatoes into a food processor (or something equivalent) and process until the tomatoes are very fine.
- Add the garlic, onions, cucumber and celery to the tomatoes, taste and add just enough vinegar (or maybe some sugar), salt and pepper until the gazpacho seems just ready.
- Refrigerate for at least two hours (more if you can).