Last week, inspired by a Mark Bittman article on cold soups in The New York Times Magazine, Phil whipped up some gazpacho. And I mean whipped; it was quick and crazy delicious. The kids weren’t into trying it, which left more for us while they ate their quesadillas. The next day, I took leftovers for lunch and was honked. off. to come home and find that Phil also ate it for lunch and it was gone. We’ll be having more.
The secret on this one, I think, was adding bread, which gave it a lot of body and more substance than some gazpachos. Phil used some sourdough bread we had around that was starting to get day-old tasting. I cannot WAIT for the garden tomatoes to come in and make an appearance in this soup. And really, any fresh vegetable would be fantastic. I think we might need to make this soup again tonight, come to think of it.
Phil and Mark’s Super-Quick Gazpacho
3 cans (about 14 ounces) diced tomatoes (or, obviously, 2-4 ripe tomatoes)
2 cucumbers, with skin partially removed (taken off in strips, but leaving every other strip), cut into chunks
4 garlic cloves, peeled and chopped roughly
2 slices day-old bread, cut into chunks
1/4 cup olive oil
Salt and pepper
Just mix everything together, then process in a blender until it’s a nice consistency. Phil’s was still a tiny bit chunky. Depending on the size of your blender, you might have to do this in batches. Chill it in the fridge or serve it right away, drizzled with good olive oil and maybe some balsamic vinegar. Maybe some parmesan. Really, you can’t mess it up.
Yep. We liked it…