I know I've talked about this before, but I feel
it necessary to mention again, because it's something about which I am passionate. A while ago, someone asked me why I didn't store all of my recipes
in a digital format. She really gave me the business for still having recipes
that were handwritten, photocopied, printed, or taken directly from the
newspaper. Frankly, I was shocked that a serious cook felt this way.
The reason I am not totally digital (and
never will be) is because, as much as I do like current technologies, I also
like the personal aspect of things, particularly when it comes to something as
life shaping as food and dining.
Case in point: Last week I was flipping through a cookbook that Jim and I had put together during the 21 years of our marriage. It contained all kinds of recipes that we had tried and liked, along with notes written on each one reflecting changes that we’d made, how much we’d liked it, the improving changes that we would like to make in the future, and the date that it was served.
Case in point: Last week I was flipping through a cookbook that Jim and I had put together during the 21 years of our marriage. It contained all kinds of recipes that we had tried and liked, along with notes written on each one reflecting changes that we’d made, how much we’d liked it, the improving changes that we would like to make in the future, and the date that it was served.
In the doing, I came across a recipe for
Gazpacho. Jim had marked it "Made for Pattie 9/14/04, she loved it!
"It did my heart good to see his handwriting on this recipe that he had
made thirteen years prior, and, he's right, I did love it. Why I never made it
again is anybody's guess but, I decided to wax nostalgic this past week, make use of the few homegrown tomatoes that remain, and make
it again. I liked it just as well as I obviously did in 2004! It's a good one, and I encourage you to try it.
Gazpacho
from the Time-Life Cooking of the World Series
from the Time-Life Cooking of the World Series
2 medium-sized cucumbers, peeled and
coarsely chopped
5 medium-size tomatoes, peeled and coarsely chopped
1 large onion, coarsely chopped
1 medium-size green pepper, seeded, and coarsely chopped
2 teaspoons finely chopped garlic
4 cups coarsely crumbled French or Italian bread, trimmed of crusts
4 cups cold water
1/4 cup red wine vinegar
4 teaspoons salt
4 tablespoons olive oil
1 tablespoon tomato paste
In a deep bowl, combine the coarsely chopped cucumbers, tomatoes, onion, green pepper, garlic, and crumbled bread, and mix together thoroughly. Then stir in the water, vinegar, and salt. Layer the mixture, about 2 cups at a time, into the jar of a blender and blend at high speed for one minute, or until reduced to a smooth purée. Pour the purée into a bowl and with a whisk beat in the olive oil and tomato paste.
Cover the bowl tightly with foil or plastic wrap and refrigerate for at least two hours, or until thoroughly chilled. Just before serving, whisk or stir the soup to recombine it. Then ladle it into a large, chilled terrain or individual soup plates.
NOTE: Above are the directions that appeared in the original recipe. I made it much easier on myself, and threw everything into the food processor with the exception of the olive oil. I pulsed until it was thoroughly combined, and then, with the food processor running, drizzled the olive oil through the top of the food processor keeping it running for the duration. That was it. The soup was finished.
Garnish as you like. I used a few slices of Hearts of Palm, two cilantro leaves, and a trio of capers.
5 medium-size tomatoes, peeled and coarsely chopped
1 large onion, coarsely chopped
1 medium-size green pepper, seeded, and coarsely chopped
2 teaspoons finely chopped garlic
4 cups coarsely crumbled French or Italian bread, trimmed of crusts
4 cups cold water
1/4 cup red wine vinegar
4 teaspoons salt
4 tablespoons olive oil
1 tablespoon tomato paste
In a deep bowl, combine the coarsely chopped cucumbers, tomatoes, onion, green pepper, garlic, and crumbled bread, and mix together thoroughly. Then stir in the water, vinegar, and salt. Layer the mixture, about 2 cups at a time, into the jar of a blender and blend at high speed for one minute, or until reduced to a smooth purée. Pour the purée into a bowl and with a whisk beat in the olive oil and tomato paste.
Cover the bowl tightly with foil or plastic wrap and refrigerate for at least two hours, or until thoroughly chilled. Just before serving, whisk or stir the soup to recombine it. Then ladle it into a large, chilled terrain or individual soup plates.
NOTE: Above are the directions that appeared in the original recipe. I made it much easier on myself, and threw everything into the food processor with the exception of the olive oil. I pulsed until it was thoroughly combined, and then, with the food processor running, drizzled the olive oil through the top of the food processor keeping it running for the duration. That was it. The soup was finished.
Garnish as you like. I used a few slices of Hearts of Palm, two cilantro leaves, and a trio of capers.
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