GAZPACHO_SARAH JANE SANDERS c2014-4
Photo by Sarah Jane Sanders
Recipe by Seth and Renee Brewer, Owners of Enoteca and Wine + Market
This gazpacho — a traditional Spanish preparation — is a riff on a recipe that Seth’s mom, Zoe, submitted to a Chex Mix recipe competition in the early 1980s. The recipe placed second, winning her a new kitchenette; however, because Seth’s dad was a cabinet maker, Zoe traded the kitchenette to her brother for a three-quarter-ton Chevy, which became the family's farm truck for putting up hay.
In traditional Andalusian style, this gazpacho is silky smooth, not lumpy like salsa, the way many gazpachos are made. The cucumber and peppers add a refreshing zest, making it a much-requested summer soup at Enoteca.
Yields 3 quarts — for a smaller batch, use half the ingredients
• 4 pounds ripe Kentucky tomatoes,
cored and coarsely chopped
• 1 peeled cucumber, seeds removed
• 1 green pepper, stemmed, seeded and
• 1 red pepper, stemmed, seeded and
• 1/2 cup bread, white part only (if stale,
soak in extra virgin olive oil to soften)
• 2 tablespoon sherry vinegar
• 2 teaspoon minced garlic
• 3 ounces olive oil
• Kosher salt to taste
• A pinch of tarragon
Put tomatoes, bell peppers, cucumbers, tarragon, torn bread, olive oil, vinegar and garlic and one teaspoon of salt into blender.
Pulse until coarsely puréed, then blend until very smooth, four to five minute (it may be frothy). Season to taste with salt, and refrigerate for at least one hour.
Taste gazpacho before serving, and adjust seasonings as needed. Serve chilled, and
garnish with croutons and chopped flat parsley or cilantro. For the best marriage of flavors, prepare at least a day in advance.