Gazpacho

Every year, toward the end of the summer, I find myself getting bored with tomatoes and burrata long before the tomatoes are finished. This is a simple recipe that makes for great leftovers for the next lunch.

Ingredients
5 assorted tomatoes, coarsely chopped, about 2 lbs.
1 cucumber, coarsely chopped, I usually use hothouse
1 red medium onion, small dice, about 4 oz.
2 red peppers, coarsely chopped, any color will be fine
1 large or 2 small zucchini, coarsely chopped, about 8 oz.
2 cayenne peppers, coarsely chopped, I use cayenne because I grow them, jalapenos are fine
1 fat clove garlic, minced
1 bunch basil, chopped coarsely
1/4 cup red wine vinegar
1/4 cup sherry vinegar
1/2 cup olive oil, decent stuff, I use the Italian EVOO from Costco
Salt and freshly ground black pepper to taste

Carefully measure and prepare all ingredients.

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Coarse chop everything, just small enough that it will fit through the meat grinder.

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Toss it all together in a bowl with some salt and pepper,

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then cover and allow to sit in the refrigerator for several hours, or overnight if you have time.

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The flavors will meld, and some liquid will be released.

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Set up a meat grinder with the medium size die, then grind everything through.

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Transfer to a mixing bowl or pot, then. correct the seasoning and spike with a little more sherry vinegar if needed.

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I like to garnish with a little pile of fresh Oregon bay shrimp or Dungeness crab depending on season. A drizzle of EVOO around is also nice.

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Happy Cooking!
David