Chew and Review: Creamy Gazpacho Andaluz from Cook's Illustrated
Since moving into our new (old) house recently, we've missed our chance to start up a vegetable garden in our backyard. I'm really struggling through the end of summer without my fresh-off-the-vine tomatoes, last minute addition of chile peppers, and warm roasted beets. So lots of my recipes right now are including fresh farmer's market veggies as well as gifts from friends' gardens (Thanks friends!).
With my summer produce cravings egging me on, I was more than happy to whip up a batch of gazpacho. Since it was the first time I had made it, I was happy to find it in the recently picked, Cook's Illustrated. With every step tested and justified (add salt before the veggies are blended, not after) and spelled out meticulously, I understood it clearly and didn't have to keep re-reading to make sure I got it right.
The most challenging part for me was all the chopping involved. I do need to work on my knife skills. (Hmmm...I wonder if there's a book about that at the library? Of course there is!)
It turned out great. I served it with grape and rosemary focaccia and roasted green beans. My husband and I put the kid to bed and devoured it while listening to Carlos Gardel (The King of Tango) from the Library's free streaming music database. It was the perfect ending to a really nice summer weekend.
This recipe is available on the Cook's Illustrated website.
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