it has been a doozy these past few days in the city. like, hot. at 9am it’s 70 degrees outside. that is unheard of in san francisco. so unheard of that the norm in the city is not having air conditioning. last night toshi and i took a shower just to cool off.
yesterday i was craving something spicy but was afraid to eat anything with a lot of pepper in it in fear of overheating. what’s hot but doesn’t make you sweat? garlic! which brings me to my next point, gazpacho.
last night was the first time darren had ever tried gazpacho. he described it like a pureed salsa but with more intense flavors. this recipe is insane, raw, spicy, revitalizing, detoxifying, and vegan. perfect for a night in the middle of an indian summer. i added some avocado for a little protein. if eating as a side dish try toasting slices of baguette with olive oil to dip. a friend of mine did this and it was perfectly satisfying. she also helped me formulate this incredible recipe – her name is mandypants. she dances with her pants on the ground.
onion. with some papaya on it from my salad.
variety of tomatoes makes for a great taste.
gazpacho – makes enough for 5-6 people
2.5 pounds of tomatoes, chopped and seeded
6 garlic cloves, smashed – aggressive?
2 jalapenos, roughly chopped
3/4 of a cucumber, peeled and roughly chopped
1/4 – 1/2 red onion, depending how much you love onion
1 tablespoon apple cider vinegar
1 tablespoon red wine vinegar
1/4 cup of olive oil
salt and pepper to taste
1/2 shallot, minced
1. if you have the largest cuisinart ever, good for you. do this all in one. i have the smallest cuisinart on the planet and had to do this in approximately 5 batches.
2. process: tomatoes, garlic, jalapeno, cucumber, red onion, vinegars, olive oil, salt, and pepper. if you are doing this in a few batches, try to mix the more wet ingredients up with the dry ones.
3. mix in a large bowl and refrigerate until cold.
4. before serving, mash up the avocado with the shallot to drop on top of the gazpacho.