Fresh Tomato Gazpacho – Crumbled Stale Wet Bread Sold Separately
Sorry, panzanella, but I’ve never been a big fan of the whole wet bread thing. Even versions I’ve had where the crumbs where completely pureed in, weren’t as pleasing to me as all-veg versions. Besides, some culinary traditions are simply leftover from a time when people had to do it that way, you know, so they wouldn’t starve to death. I call this the rutabaga syndrome.
Like I said in the video, this is not even worth trying unless you’re going to use some killer, end-of-summer, super-sweet tomatoes. After a long wait, we finally have some decent ones here in San Francisco. There just isn’t any substitute, so happy hunting, and I hope you find some so you give this a try. Enjoy!
Ingredients:
4 large vine-ripened tomatoes, peeled and diced
1/2 English cucumber, diced
1/2 cup diced red bell pepper
1/4 cup minced green onion
1 large jalapeno, seeded and minced
2 cloves minced garlic
1 teaspoon salt
1/2 teaspoon ground cumin
pinch dried oregano
cayenne to taste
freshly ground black pepper to taste
1 pint “Sweet 100” cherry tomatoes
1 lime, juiced, or to taste
1 teaspoon Worcestershire sauce
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
chiffonade of fresh basil leaves or cilantro
Fresh Tomato Gazpacho – Crumbled Stale Wet Bread Sold Separately
9 out of 10 based on 10 ratings. 9 user reviews.
Di terbitkan pada :Thursday, September 1, 2011
Categories:
Soups,
Spanish Cuisine
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