Quick and Easy Chilled Gazpacho

 

You Say Tomato, I Say Tomahto!

We're rockin' out with tomatoes this week at IHCC and chef Curtis Stone.  The weather, being so muggy and hot, has been inspiring me to more salads and less cooking.  A Gazpacho sounded quite cool and refreshing, and it was, it is!  This recipe may be found on his web site and in his book, Relaxed Cooking, as well.

Gazpacho Sevillano for Summer

Another retro dish, or we could say a classic, popular in way more places than Spain.  Fabulous in hot weather, an icy cold soup full of  fresh vegetables that scream Summer is here!  I must confess to having some in a new favorite restaurant, and thinking, "This is not the way it should be.  I can do a much better job."  And I did.  So, no one is perfect.  They make great tapas.

My take is not going to please any purists, but as the original version, eons ago, had no tomatoes (this was before they hit the Old World), relying instead on almonds and lots of bread, do we really want to be iconic about it?  Anyway there are a gazillion versions out there. 

Here's the thing.  Just because it's hot, there is still soup stock to be used.  I recycle those bones and bits of veggies into my freezer bag until it is full, and then there is stock.  So, for this version, since a container of the stuff got defrosted to make something that didn't get made, I reduced it down to half, then let it chill out in the freezer.  A flavor boost of umaminess.  For all I know, this is a happening thing in Seville or Cadiz.