The irony of the August garden is that every early morning harvest brings a new platter of tomatoes and every sweltering afternoon inspires food reticence.

This is why the great ancients invented gazpacho. Gazpacho, the cold soup of Spain, takes on many forms and many functions. We have a basic recipe that we use and then we alter it based on the situation or our garden.

The short of this recipe is: Put the stuff in a blender, strain and add seasonings until it tastes good.

DETAILS
Makes: 3 cups
Keeps: 4 days
Time:

INGREDIENTS
3 Cups tomatoes, rough cut

2 Cups Cucumber, rough cut

1 Cup Red pepper, chopped

1 Cup onion, rough cut

2 TBSP Sorrel, Fennel tops and Garlic Chive

3 Tbsp Sherry

1 Tbsp fresh ground cumin

3 Tbsp cold olive/avocado/coconut oil

1/4 cup of lemon juice or sherry vinegar

1 Tbsp Salt for blending

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES

WHAT TO DO

Blend all ingredients and let sit in a nonreactive bowl overnight.
The next day, use a fine mesh strainer and a ladle to separate solids out of puree.
Garnish at service time
Add more salt in 24 hours. Adding all the salt at the start will cook the ingredients and water down the zeal of the gazpacho.


FOR OUR FARM BIN SUBSCRIBERS
1 LB Tomatoes, rough cut
1 LB Cucumber, rough cut
1/4 Oz Padrone pepper, chopped
1/2 Cup walking onion, rough cut
1 Elephant Garlic Pip
2 TBSP Sorrel, Fennel tops and Garlic Chive
3 Tbsp Sherry
2 Tbsp Chinese chive oil
1/4 cup of lemon juice or sherry vinegar
1 Tbsp salt before blending
1/4 cup lemon juice

NOTES

Bonus points: lemon zest garnish!
Add more salt when you taste test in 24-hours.
There’s no shame in a rustic bowl of cold soup–screw the blender.
Do peel and seed the tomatoes.

If we’re serving it to people who don’t shun wheat:
Some (not all) traditional recipes make a paste out of dry bread, this is wonderful. Especially if you think to season the bread with olive oil and garlic before you dry it out. The ratio? That depends on the bread but 1/4 cup of finely ground crumbs should do it.

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