Author's note: Bidwell Street Bistro in Folsom, CA is now closed, but the gazpacho still inspires this homecook!
I've always valued gazpacho for its refreshing simplicity, but it was during a meal at the Bidwell Street Bistro (Folsom CA), which is now closed, that I truly fell in love with it.
Determined to recreate the mix, I whipped up a batch in my kitchen at home. Alas, I only had cantaloupe—not watermelon—on hand. While not quite the same as Bidwell's delicious concoction, it still had me swooning with culinary delight!
Gazpacho topped with avocado
Serves 2 with leftovers
· 1 1/2 pounds tomatoes, peeled, seeded and roughly chopped
· ½ red bell pepper, stemmed, seeded and roughly chopped or..roasted peppers (jar)
· 1 cucumber (hothouse) peeled and roughly chopped
· 2 slices stale white bread, crusts removed
· 3 cups cold water
· 1 clove garlic, peeled
· 1/8 cup sherry or good wine vinegar
· ¼ cup olive oil
· Salt, freshly ground pepper to taste
Soak the bread in 1 cup water for 5 minutes then squeeze out the water.
Place the bread in a food processor or blender along with the tomatoes, pepper, cucumber, water, garlic and vinegar. Process until smooth. With the processor running slowly add the olive oil. Season with salt and pepper.
Refrigerate until ready to serve.
To serve, roughly chop the avocado and place in the center of the gazpacho. If desired add watermelon or cantaloupe balls.
Recipe courtesy of “How to Cook Everything” – Mark Bittman.
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