Market Monday: Gazpacho Nights

IMG_4228We are in the full heat of summer, when walking the dog is an early morning and a late evening activity. The rains have taken care of the morning waterings of the garden, which is full of tomatoes and cucumbers. This is the promise that keeps gardeners going through the Ides of March until planting around Memorial Day.

In early summer, when the plants were small and promise was great, the evenings were full of neighborhood families sitting outside under patio lights or burn pits, enjoying the warmth of the season. Laughter would be mixed with the sounds of the frogs and crickets serenading the night. For the past two weeks, the sound of human company on our walks has been replaced with the hum of air conditioners. The frogs and crickets were still going strong, but the click of Bobo’s nails was accompanied by the whir of compressor units. Our walks were no longer at sunset, but more like 10:30 or 11 p.m.

After these walks, the dog naps. Smart dog. I feel like it too, but life gets in the way of a good nap. Plus, there will be plenty of time for that once fall fades into winter. But I’m still feeling quite lazy. Certainly not up to the task of making a grand dinner. Barely up to lighting the grill.

The blender is my friend on nights like this. Into it goes garlic, onion, tomatoes, peppers (sweet and hot), cucumbers, salt, a dash of vinegar and some V8 Juice. Out comes my version of gazpacho, a lovely summer soup best eaten chilled (but not cold), and drizzled with some olive oil. If you feel the need for some protein, add some lump crab or cooked shrimp. Sometimes I want a little crunch, so I add some croutons. I’ve been known to put in a dollop of Greek yogurt. It’s really about what you hanker.

Last night, I wanted nothing more than the fresh taste of the vegetables, so I garnished with nothing more than a swirl of EVOO.

There are lots of varieties in the┬áSpanish gazpacho family: red, white and green. All traditionally have bread, fruits and vegetables, vinegar, and olive oil pureed together. The white involves almonds and grapes. Green is usually herbs. But I’ve also seen it made with green melon, which I may try a little later this summer.

Mine is not a true Spanish gazpacho, but it is my American version fresh from my garden.

I hope you enjoy this taste of summer (and the amazing sunsets still to come).

XOXOXO

Marnie

Print Recipe
Summer Gazpacho
Perfect for summer nights with vegetables fresh from your garden or a farm stand.
Cuisine American, Spanish
Prep Time 15 minutes
Passive Time 1 hour, chill
Servings
bowls
Ingredients
Cuisine American, Spanish
Prep Time 15 minutes
Passive Time 1 hour, chill
Servings
bowls
Ingredients
Instructions
  1. Place tomatoes, cucumber, garlic, jalapeno, pepper, vinegar and V8 to blender.
  2. Blend on high until texture is consistent and to your liking.
  3. Taste. And add salt. Some of this will depend on whether you use V8 or another tomato juice.
  4. Serve in a bowl and drizzle with olive oil. you can add shrimp, crab, croutons.
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Marniemead

Mom, blogger, former magazine editor in who loves family, friends, good food, and adventure. She is the owner of Meadballs, LLC, which delivers farm-fresh meals she has cooked in her northwestern Pennsylvania kitchen.

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