Best Ever Gazpacho

Whether or not you love Gazpacho, you should try this recipe.  The texture is slightly creamy but there are no chunks of vegetables:  you can drink it from a glass.  It uses a large quantity of olive oil, no bread, and a long puree time to emulsify the vegetables.  It’s also dead easy and fast to make, although it is best to let it cool for several hours before serving.  I would not recommend using a food processor for this recipe.

Core 2 lbs. of tomatoes, cut into chunks, and throw into a blender or Vitamix.  Sprinkle liberally with salt and allow to sit for a few minutes.

Meanwhile, cut 1 entire cucumber into chunks.  Dice 1 small onion or 1/2 a medium one.  Mince 1 clove of garlic.  Add them all to the blender.

Put the cover on the blender and start to puree at low speed, gradually working up to medium high.  Puree the vegetables for two full minutes — this will seem like forever but it is necessary to liquify them completely.

Remove the center of the lid and drizzle in 2 t. sherry or red wine vinegar while the blender remains on medium high.  Continue blending while you add 1/2 C. of good quality olive oil in a steady drizzle.

Put the cover back in place and turn the blender up all the way.  Blend for another full 30 seconds.  The gazpacho will turn pinkish-orange as the olive oil emulsifies with the vegetable juice.

Taste and add more salt or vinegar to taste, then puree to combine again.

Refrigerate for at least an hour or preferably 6 hours.  Add pepper to taste when serving.

CLICK HERE FOR MEMBER NEWS

Expanding the Culinary Tastes of Picky Eaters

One of the most ubiquitous pests we deal with on our fall crops is the appropriately named Cabbage Moth and it’s offspring the Cabbage Looper (so called due to it’s inchworm-esque mode of walking).  In addition to its namesake, the Cabbage … Continue reading

Catching up in Hurry

What a difference a week can make on the farm, and in California in general. Last Monday our area was actually under a Fire Weather Watch, with dry wind blowing dust everywhere.  One week later and the farm is a … Continue reading

The Families Who Really Grow Our Food

Terra Firma is a family farm, but not in the mainsteam mythology, TV ad kind of way where everything is done by the members of a single family.  Hector and Elena are full-time owner-operators, along with their son Hector Junior.  … Continue reading