You say tomato smoothie, I say gazpacho

Sure, you could go formal (here’s the classic—Hemingway’s favorite—from Casa Botin). But when the tomatoes are softening on the counter before your very eyes, why not take a couple of the ugly ones and turn them into something beautiful? Lunch. In less than 10 minutes.

Only one plant survived this crazywet summer, but it’s doing the work of three or four.
Single-serving gazpacho
  • 2 small, ripe tomatoes, cored and roughly chopped
  • 1/2 small cucumber, peeled and roughly chopped
  • 1/3 red bell pepper, seeded and roughly chopped
  • 1 small jalapeño pepper, cored, seeded, and chopped
  • 3-4 chunks watermelon (optional)
  • 1 garlic clove, slightly smashed
  • splash of red wine or sherry vinegar
  • 2 splashes of good olive oil
  • a few shakes of ground cumin
  • a few shakes of sweet or smoked paprika
  • 1 slice crusty bread (I used a baguette heel I had in the freezer), torn into pieces
  • salt & pepper, to taste
Gazpacho’s a great way to use up your less-than-pretty produce.

I like the sweetness lent by the watermelon. If you skip it, you may need to add a little water to thin the soup to the consistency you like. Combine all ingredients in a blender or food processor. Pulse until smooth (or stop while it’s chunky, if you’d rather).

Ready to whirl
Nope, not a hatrack yet. The newish Vitamix is still a vital kitchen addition.

Taste, and adjust the seasoning. I poured it straight into a one-pint mason jar, that went straight into my lunchbag, that went straight into the fridge at work. After a few hours to settle into itself, it was a perfect light lunch.

single-serving gazpacho
I’ll take mine to go.

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