In his award-winning cookbook, How To Cook Everything, Mark Bittman writes: “My friend Ignacio Blanco makes this sensational gazpacho at his Connecticut restaurant, Meson Galicia.” (Now called Meigas)
Note: Bittman’s recipe (as written below) serves 6. I reduced it by half and it served four with plenty leftover. I served it with Roasted Three Peppers with Goat Cheese and Mafaldine Pasta.
4 ripe tomatoes
2 small or 1 medium eggplant, peeled and cut into large chucks
4 small or 2 medium zucchini, cut into large chunks
2 medium onions, cut into large chunks
About 10 cloves garlic, peeled
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
Salt and freshly ground pepper to taste
4 cups water
4 slices stale bread, crusts removed and torn up
1. Preheat oven to 400. Combine the tomatoes, eggplant, zucchini, onions, garlic and olive oil in a large roasting pan; roast until the eggplant is tender, stirring occasionally, about 30 minutes.
2. Turn the mixture into a large bowl an add the vinegar, salt, pepper, water and bread. Refrigerate and let sit several hours or overnight.
3. In a food processor or blender, blend the mixture until smooth. Put it through a food mill or strainer to remove any remaining bits of skin, seeds, or other solids. Check the seasoning and serve.
Note: I did not put mine through a food mill. Next time I make it I think I am going to add a few jalapeno peppers.
Do you have a favorite Gazpacho recipe? I would love to hear about it!
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