Goodness Gracious, Gazpacho!

This Friday I made gazpacho, or the cold soup of Spain, as it’s known in my house (from a favorite menu description). The soup served as the final destination for many of my end-of-season garden tomatoes.

I think the soup will enter our regular rotation next summer, as it’s easy, tasty and a nice way to use up slightly past-their-prime foods. To wit: the recipe upon which I loosely based my soup calls for bread. The last two slices of a fairly old loaf, which had been destined for the crouton heap, became a nice thickener for the gazpacho.

In addition, I could imagine adding some other vegetable odds and ends you’re looking to use up. Not to mention the fresh tomatoes, peppers and cucumbers that are entering the September of their years.

Come to think of it, I can’t believe I didn’t think of this sooner. Those were basically the three crops that came through for us this summer!I’m sure you all have your ‘tried and true’ uses for the end-of-summer tomato backlog, but I’d definitely recommend the gazpach. Five or six ‘beauts’ is a small price to pay for a flavorful, summery soup.

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5 Comments

  1. dee dee
    Posted September 21, 2009 at 10:22 am | Permalink

    Sounds yummy! I’ll be making a vegetable soup with odds and ends vegetables from the CSA – some yellow and green beans, a little limp celery, some onions just past their prime, a tomato or two, and stock I made from chicken bones (I had frozen them a couple of months ago when I didn’t have the time to make stock).
    Sadly, I did have a major veg. waste this week…an avocado bought for guacamole that was never made.

  2. Posted September 21, 2009 at 12:42 pm | Permalink

    I like to make Gazpacho on nights when it’s too hot to cook in the kitchen. (Which is why I’ll be eating it tonight with 104 degree heat today)

    Also, when I make a big batch, I can have some variety by heating some of the leftovers and throwing it on pasta as a tomato sauce. (works even better without cucumbers in the soup)

  3. WilliamB
    Posted September 21, 2009 at 1:15 pm | Permalink

    Another tasty dish is salmorejo – a Moorish (ergo Spanish) soup of bread, tomatoes and garlic. Of course it’s the details that separates a decent salmorejo from a fantastic one; I’ve barely started on pinning down the details.

  4. janes'_kid
    Posted September 21, 2009 at 1:38 pm | Permalink

    We add add few bits of not-too-ripe peaches to our Gazpacho.

  5. Posted September 21, 2009 at 4:48 pm | Permalink

    dee dee, those avocados can go quickly, huh?

    You raise an interesting idea, Almostina. Come to think of it, I have some leftover gazpacho and some cooked pasta in the fridge…

    William, let me know when you pin down those details!

    Sounds good, Janes’ kid. Kinda like peach salsa.

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