tomato gazpacho
ingredients
- six or eight tomatoes
- one salad cucumber
- one red onion
- one poblano pepper
- two cloves of garlic
- red wine or sherry vinegar
- salt, pepper, olive oil
instructions
- Peel tomatoes and cucumber if desired.
- Core pepper and remove ribs and seeds.
- Rough chop everything.
- Dice and retain a small portion of cucumber and onion.
- Blend the rest; adjust any seasoning as you go.
- Refrigerate; serve topped with diced vegetables and drizzle of oil.
notes
A perfect summer soup: you can grow all of this in a yard, an allotment, or on a balcony. The recipe is where I start, but I'll use other things if they're on hand: a spicier pepper for a little bite, or maybe half an avocado. This is just so with bread: fresh or stale, on the side or broken up and right into the soup.