Thursday, June 24, 2010
GAZPACHO FROM THE GARDEN
My gazpacho garden is about to bear fruit. Summer’s sun is turning the tomatoes crimson. They’ll soon be gloriously ripe and sweet. I’ve got the first crinkly, thin-skinned green peppers and fat cucumbers as well as onions and garlic harvested earlier. A jug of my own extra virgin olive oil, a chunk of stale bread and tangy lemon juice complete the ingredient list for the season’s first gazpacho.
My favorite recipes plus some great photos are in the food pages of today's LOS ANGELES TIMES (The Gazpacho Variations). You'll find recipes for classic Garden Gazpacho, a garnish of cucumber granita (that's in the above photo); White Gazpacho with Grapes (ajo blanco con uvas); White Gazpacho with Pine Nuts; Gazpacho with Avocado, and Gazpacho Cream (salmorejo cordobés).
Get a jump on the season--enjoy!
INGREDIENTS FOR CLASSIC GAZPACHO. JUST ADD OLIVE OIL AND BREAD FOR THICKENING.