December 17, 2017

Gazpacho Recipe with Lemon Boy and Momotaro Tomatoes

There’s nothing better than chilled gazpacho with tomatoes fresh from the backyard.  One day about four years ago my mom was making gazpacho with our tomatoes.  I love to cook and I’d never made gazpacho before, so I helped her in hopes of learning a thing or two.  I learned that gazpacho is awesome and you can do many different ways. 

Since then, I’ve made gazpacho about 6 or 7 times and I’ve haven’t looked at a recipe.  I never make the gazpacho exactly the same, the versatility is one of the fun things about making this.  I make it based upon a rough idea of the proper ingredients and tasting it as I go along.   So, I don’t really have a recipe, per se, but I’ll map it out the best I can.  I also change the tomatoes up, depending on what’s ripe in the backyard and what I have a lot of.  For this gazpacho, I happened to use Lemon Boy and Momotaro.Gazpacho with Lemon Boy and Momotaro Tomatoes

I think this makes about 12 to 14 cups.  The ingredients are all easy to get, and very simple, but there’s a lot.  I’m not gonna lie. This will take a little bit of time and dirty a lot of dishes, but it’s well worth it.

Ingredients and Prep:

  • 8 medium size tomatoes (Blanch in boiling water for about 20-30 seconds and remove.  Skin them and cut the stem out.  Cut them in quarters and put them in a big dish.  Some people remove all the seeds and juice, I barely remove any.
  • 1 red bell pepper 1 yellow bell pepper (Fire roast them over open flame and get them chard on the outside.  Put them in a grocery bag, fold the top of the bag 3 or 4 times to keep the heat in.  The bell pepper will sweat, making it easier to remove the skin.  Let them steam for at least 10-15 minutes, but you can leave them in longer while you’re prepping everything else.
  • 1 jalapeno (Fire roasted and sweated with the bell peppers.  In the beginning of summer, the jalapenos will be less mild.  I only use half a jalapeno, and remove most of the seeds and veins, and it still brings some heat.  You don’t want it too spicy, but it does make for a good contrast in flavors.
  • 1 large maui onion (slice, toss in olive oil and salt,  put on a cookie sheet, bake at 400 degrees for 15 minutes or until browned.  This will also go in the food processor.)
  • 6 small Persian cucumbers (Skin all of them. 3 will be chopped for garnish and 3 will eventually go in the food processor.)

  • 1 med sized loaf of fresh sourdough bread (Separate all of the inside bread from the crust.  This will go in the food processor.  Toast the crust or make garlic bread with it to be served with the soup.
  • 1 cup toasted pinenuts for garnish
  • 3 ears of barbequed sweet corn, cut off the cob for garnish.  The sweet corn and pinenuts make for a nice sweetness that cut’s into the spice of the jalapeno, perfectly.
  • 4 crumbled up hardboiled eggs for garnish

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