I had never even heard of gazpacho until I went to culinary school.  Once I tasted it, though, I was hooked.  I haven’t changed the recipe that I learned that early summer day many years ago much through the years.  Mainly because the one time I make it in the summer, it still tastes wonderful to me and it takes me back to the first time I made it in class.  Pascal had us grind the vegetables to help release their juices and I think it gives this gazpacho recipe a wonderful texture.  If you don’t have a grinder, try your food processor or blender, although the texture will not be the same.  Ideally the vegetables are fresh as can be and the soup is served cold, cold, cold.

What would soup be without bread?  I like to serve this soup with a grilled bread that has been amply buttered and sprinkled with copious quantities of freshly grated Parmesan cheese.  That and a nice oaky glass of a California Chardonnay or a cold, crisp ale would make it a generous first course, a light supper or a refreshing lunch.  Enjoy!

Gazpacho

2 large tomatoes, peeled and seeded (about one pound)
1 cucumber, peeled and seeded if needed
1 small onion, diced
1 bunch watercress
1 bunch or 1 small bag radishes
1 red pepper, seeded and diced
½ bunch parsley
1 to 2 cups tomato juice
Red wine vinegar to taste
Tabasco to taste
1 to 2 tablespoons olive oil
Salt and pepper to taste

Method:  Grind together the tomatoes, cucumber, onion, watercress, radishes, red pepper, and parsley using a hand grinder or mechanical grinder. Add the tomato juice to make the desired consistency of soup. Season with the red wine vinegar, Tabasco, olive oil and salt and pepper. Adjust the seasonings before serving. Serve ice cold.

Parmesan Bruschetta

4 large slices country style bread, grilled, broiled or toasted
½ cup melted butter
1 cup grated Parmesan cheese

Method:  Slather the freshly grilled bread with butter and press on the Parmesan cheese. Slice if desired and enjoy!

Any Questions?  Please feel free to e-mail me at Hemmachef@gmail.com

Copyright 2019 Hemmachef: Joel Olson