All credit goes to the El Farol cookbook for this meal...Totally inspired by the earthy and powerful flavors in their awesome book...
The sttarter for this summer eve.... Gazpacho.
This was to be a great summer dish with bright flavors of tomato, cucumber and garlic... In reality it suffered from a garlic and onion bite and lackluster tomato flavor.
The high note was the chopped hard boiled egg, green onion, and parsley garnish. It had a satisfying umami and herbal quality as a counterpoint to the crispness of the gazpacho.
It should be of note that the leftovers were way better the next evening, mellow and more supple...
Next time we seek out incredible home grown tomatoes, limit the garlic and go for super sweeet onions... And why do t
he photos of these dishes always look so much richer
RECIPE:
10 Roma Tomatoes ( find a friend with incredible home grown)
1 Red Onion, ( substitute a sweet Vidalia instead)
1 Red Bell, ( I dislike these intensely, I substituted a bright red Chile from the local hispanic market, mild but a wonderful round chile taste!
2 small cucumbers, peeled and cubed.
3 slices of rustic sourdough left on the counter for 8 hours, Ditch the crusts tear into small pieces.
1 1/2 quarts cold water, ( start off with less and add as it needs it.)
1/4 cup sherry vinegar.
1 cup extra virgin olive oil, it has to be fresh and fruity.
2 garlic cloves, crushed and minced.
Salt and pepper to taste.
I added a bit of lime juice to open up the flavor.
3 hard boiled eggs, chopped green onions, use only the green parts, and 10 leaves of italian parsley. Mince it all together with a pinch of salt, garnish each serving with a small dollop.
Mix all ingredients in a big bowl, use a hand blender and mash it up to get your preferred consistency.
Refrigerate till well chilled and serve in super cold vessel from the freezer.
Add a slice of lime, serve it up.
The sttarter for this summer eve.... Gazpacho.
This was to be a great summer dish with bright flavors of tomato, cucumber and garlic... In reality it suffered from a garlic and onion bite and lackluster tomato flavor.
The high note was the chopped hard boiled egg, green onion, and parsley garnish. It had a satisfying umami and herbal quality as a counterpoint to the crispness of the gazpacho.
It should be of note that the leftovers were way better the next evening, mellow and more supple...
Next time we seek out incredible home grown tomatoes, limit the garlic and go for super sweeet onions... And why do t
he photos of these dishes always look so much richerRECIPE:
10 Roma Tomatoes ( find a friend with incredible home grown)
1 Red Onion, ( substitute a sweet Vidalia instead)
1 Red Bell, ( I dislike these intensely, I substituted a bright red Chile from the local hispanic market, mild but a wonderful round chile taste!
2 small cucumbers, peeled and cubed.
3 slices of rustic sourdough left on the counter for 8 hours, Ditch the crusts tear into small pieces.
1 1/2 quarts cold water, ( start off with less and add as it needs it.)
1/4 cup sherry vinegar.
1 cup extra virgin olive oil, it has to be fresh and fruity.
2 garlic cloves, crushed and minced.
Salt and pepper to taste.
I added a bit of lime juice to open up the flavor.
3 hard boiled eggs, chopped green onions, use only the green parts, and 10 leaves of italian parsley. Mince it all together with a pinch of salt, garnish each serving with a small dollop.
Mix all ingredients in a big bowl, use a hand blender and mash it up to get your preferred consistency.
Refrigerate till well chilled and serve in super cold vessel from the freezer.
Add a slice of lime, serve it up.
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