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

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About david@davidgingrass.com

David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.