I was prepared to grill something on the BBQ for dinner but then figured a cold dinner would work too. Preparing this 10-minute gazpacho just had to coincide with the power being on for a few seconds so I could mix it all in the blender and then pop it in the fridge. So that's what we ended up doing. Unfortunately it wasn't popular with Austin, who is normally the kindest and easiest critic of all, and Q said it was fine but didn't hit the mark in terms of his golf club's gazpacho, which I've now learned is the gold standard that I'm trying to meet. This version was a lot smoother than the previous one and apparently chunkiness is something I should be aiming for, plus the addition of bread but the lack of veggies weren't pluses. Personally, I think this one just tasted more like cold tomato soup than full-flavoured gazpacho and that was the main problemo for all of us.
1 2-inch-long piece of baguette
1 garlic clove
2 tbsp sherry vinegar
1 tsp sugar
1/2 tsp ground cumin
1 1/2 lb ripe tomatoes, cored and quartered
1/4 cup extra-virgin olive oil
Soak the bread in a glass of water for a minute or two, then squeeze it dry. (You can trim the crust or leave it on; I left it on.)
Put the garlic, salt, baguette, vinegar, sugar, cumin and half the tomatoes in a blender. Blend until the tomatoes are very finely chopped and then add the remaining tomatoes and, very slowly, pour in the oil until totally smooth.
Refrigerate for a few hours or until cold.
Rest of the week
Aug 21 Given a choice between PB&J sandwiches and ordering Thai food with other powerless people in the hood, namely sister and her family, chose to order in
Aug 22 Gazpacho with cheese toasts