Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
I adore all manner of gazpacho. I like it white, with Marcona almonds, and I am a huge fan of it red, with the traditional chunks of tomatoes. Watermelon version? Bring it on.
I love gazpacho so much that I just got a parking ticket because I was distracted, lost in thought about cold soup. I’m really not too happy about that part.
It occurred to me recently that in some ways, gazpacho is like a salad -- you can throw in a lot of standard ingredients into the mix, and then add a certain amount of other stuff you have laying around the fridge to spiff it up.
Thus was born Fridge Crisper Gazpacho with Yogurt but not Bell Peppers. You start with the star ingredient -- the most delicious, succulent tomatoes you’re willing to empty your pockets for -- along with cucumbers; I prefer Persian.
The garlic and a bit of a pepper -- cut it to the amount of spice you prefer -- give a kick, and cilantro helps that part along. Vinegar gives you some acid for balance.
Yogurt, I realize, is controversial here. I added it because I wanted my soup to be my full meal, enjoyed with some fresh bread and an Aperol and soda.
This recipe does not really hold on day two, so if you make it, do as I did, and eat it right after it is prepared. I took mine to the back deck where I sat and listened to the deafening sound of cicadas and swatted away the stink bugs and mosquitos and watched bacon girl, her legs now the color of fresh nutmeg, chase the dog through the yard.
Makes 4 cups
4 Medium Tomatoes, cored
3 Persian cucumbers peeled and sliced
1 small garlic clove crushed
1 piece of banana pepper, or any pepper you like, minced
1 handful cilantro
3/4 cups plain yogurt preferably fully fatted
1/2 cup water
1 tablespoon (or to taste) white wine vinegar
some salt and pepper to taste
Photo by Karen Mordechai