Málaga Gazpacho
The gazpacho I made this afternoon from a 1968 recipe reprinted in today’s New York Times Sunday Magazine tasted bright and refreshing, but the color was off. It may have been the anemic plum tomatoes I used, but the hue ended up a sort of brownish-Creamsicle. I wonder whether food dye would have make it look more palatable, as one guy recently found making Pepto-Bismol ice cream. Or maybe I should have tracked down some redder tomatoes of the hothouse variety.
Málaga Gazpacho
- 3 cups cored, coarsely chopped fresh tomato
- 1 1/2 cups peeled, coarsely chopped cucumber
- 1 green pepper, cored, seeded and coarsely chopped
- 1 clove garlic, sliced
- 1/2 cup water
- 5 tablespoons olive or corn oil
- 1/4 cup red- or white-wine vinegar
- salt to taste
- 2 slices untrimmed fresh white bread, cubed
- Blend all ingredients together in a blender at high speed.
- Pour the mixture through a large sieve placed inside a mixing bowl. Press and stir with a wooden spoon to extract as much liquid as possible. Discard the solids. Taste soup for seasoning and add more salt and vinegar if desired. Chill thoroughly before serving.