Tag Archives: Travel

Golden gaspacho & seviche

Mike and I are in Tahoe right now, relaxing (at least I am relaxing, Mike is running, biking, and hiking at a frantic pace). Tomorrow we head to Monterey, one of my favorite places. A friend is housesitting, taking care of the garden and our pets. Most importantly, she is picking the tomatoes, cucumbers, and eggplant so that they’ll keep producing.

Last weekbefore we left on vacation it was hellishly hot, and when it’s 103 Fahrenheit at 6:00 p.m. you don’t feel much like cooking. Fortunately we had lots of tomatoes, peppers, and cucumbers coming out of the garden – perfect for a cold, refreshing, and slightly tangy gaspacho cold soup (also spelled gazpacho). Since I had all these yellow tomatoes, this is the summer of the golden gaspacho (also gold salsa, gold seviche, etc.).  I didn’t take a photo of this, so you’ll just have use your imagination. Yes, it was beautiful.

Most recipes call for you to blend your ingredient into a chunky puree. Although I’ve done this before, I really prefer my gaspacho more like a soupy salsa fresca – where each fresh vegetable is identifiable. Gaspacho demands good, ripe, flavorful tomatoes. If all you have is hard “plastic” supermarket tomatoes don’t even bother!

Chop finely:

  • 4 cups tomatoes
  • 1 large bell pepper
  • 1 large cucumber
  • 1/2 cup sweet onion

Mince finely:

  • 1/2 cup fresh parsley
  • 2 Tbsp fresh basil
  • 1 Tbsp fresh oregano
  • 1 large clove garlic

Add to vegetables and herbs:

  • 1.5 cups vegetable bullion
  • 1/4 cup cider vinegar
  • 1/4 cup lemon juice
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper

Combine and let flavors develop in the refrigerator for several hours (overnight is best). Check out these other recipes here and here. Of course, Epicurious has a plethora of gazpacho recipes, most of them of the blended/smooth variety.

If you have any leftover gaspacho, re-purpose it the next day as seviche, also spelled ceviche. To the gaspacho add:

  • chopped avocado
  • corn kernels
  • jalapeno or serrano pepper, minced
  • prepared salsa and/or sirachi sauce
  • precooked, peeled, and chilled shrimp (or scallops, mussels, etc.)
  • minced cilantro
  • a squeeze of fresh lime

Oh yeah, right before we left I picked a Black Krim tomato from the garden and we ate it somewhere in Utah. OMG it was good! Never be afraid of an strange-looking ugly tomato.


Leave a comment

Filed under Cook