gazpacho
Landy wrote me during one of San Francisco's odd heat spells to ask for my gazpacho recipe. I wrote back:
I don't know where the recipe is, but it's pretty easy: a mess of
tomatoes with no peels (or with peels if you are lazy-- but no seeds or cores), a can or two of tomato juice, a zucchini, a cucumber or two, a red bell pepper (again, no seeds or membrane), a yellow bell pepper, a red onion, a yellow onion, several cloves of garlic, a couple stalks of celery, a big splash olive oil (like quarter cup big), big splash vinegar (like even more-- half cup), salt, pepper, spice of choice (I always blended white pepper, black pepper and wasabi-- I assume those not allergic ot chilis would use them) and blend in a blender until more or less smooth. Taste, add what you need, taste again. I actually have to blend this in three blender loads pretty often, then blend the whole mix together. I make a lot.
I suspect it isn't terribly authentic, but it's good. I think the real thing also has stale bread blended in.
Tthe real secret is to not eat it, but let it sit for at least four hours in the fridge. then eat it. stuff cooks together in the most magical wonderful way.
