I took these photos on July 10th. Recently we have been having a ridiculous amount of rain here in Winston-Salem, NC. Combined with temps in the 80's and 90's my Urban Garden Project has really taken off. I suspect that shortly I will be living exclusively on a diet of Gazpacho - fortunately I happen love the stuff.
Click Here for History of The Urban Garden Project
Leave a comment or Gazpacho recipe below!
9 comments:
Yours a very cool blog to read. Good with the pictures and writing. your garden is look tastey to eat it all
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Gazpacho
2-3 tomatoes
1 smallish red onion
1 smallish bell pepper
1 medium-large cucumber
1-2 cloves garlic
jalapeno (if you like, or some other kind of spicy pepper)
cilantro
1/3 c. sherry or red wine vinegar
1 or 2 cups salt-free tomato juice or V-8, depending on how juicy the tomatoes are
2-3 Tbsp really good olive oil
1/2 corn tortilla
salt, pepper, coriander to taste
peel, remove seeds as necessary, and cut vegetables into chunks -- put into blender with cilantro, vinegar, tomato juice, & olive oil (start with 1 cup of tomato juice & add more if you need it); blend it up a bit & then season and add 1/2 a small corn tortilla, ripped up, or a couple of tablespoons of masa harina, if you happen to have some handy. You can also toss in a coupla ice cubes.
I usually peel & remove seeds from the cucumber, but that's up to you.
The cilantro is optional.
Now I'm gonna go watch Women on the Verge of a Nervous Breakdown. Isn't that the one where she tries to poison her wretch of a husband with the gazpacho?
PS that also might be more vinegar than a lot of folks like. It's worth looking for a good Spanish sherry vinegar for gazpacho, no matter which recipe you use.
Alpha!
Your recipe is strangely similar to my own...
I'll bet you are the only person to actually leave me a recipe.[reader challenge anyone?]
You rock! Should I decide to host an Almodovar Gazpacho Fiesta when I get back from DC, I'll drop you a line.
In any case, the best recipe will receive a batch of my Urban Pesto. I'll be ready to make another "lode" shortly.
I'm kind of a traditionalist when it comes to gazpacho, but I was wondering whether an anchovy would be good in gazpacho. Or maybe just a part of one. I like anchovies quite a lot, but I'm afraid to try it.
Always up for an Almodovar fest. Email me!
Too bad you were away this weekend -- you missed my beef satay on the grill the other day. (Yes, it had anchovies, in the fish sauce added to the marinade).
I guess that is what passes for "urban" in Winston-Salem? LOL
The grafitti across the building front is wicked! And your garden seems fantastic.
Really basic garden gazpacho
1 - Puree 6 fresh slicer tomatoes and 3 cloves of garlic together in a blender or other mixer.
2 - Add chopped bell pepper (any color and size that you have), a half cup of chopped scallions or any other onion, a chopped cucumber (remove the seeds if you want), 1/3 cup of basil, 1/4 oil (whatever you have - if you don't have oil, skip it), 2 tsp salt and some pepper to taste.
3 - Use the "pulse" on the blender to reduce the chunks a bit.
4 - Empty into another container and refrigerate for a day to let the flavors blend.
5 - Serve cold with bread or crackers.
Sorry it's taken me a moment to respond, I've been away for a little while! My community garden does not have a blog, or too much real organization... Everyone is mainly interested in their own specific veggie plots, so there are not a lot of perennials, or design thought going into it... Maybe soon! Best, Katie
Awesome blog...Awesome garden!!!!
Blender Gazpacho (makes 2 servings)- use organic (local, homegrown preferred) veggies when possible, of course!
2 large tomatoes
2 carrots
2 stalks celery
½ cucumber
½ green pepper
¼ cup basil leaves
1 Tb. olive oil
½ Tb. apple cider vinegar
Blend all ingredients in a Vita-mix or other high speed blender. It can be smooth or chunky, depending on how long you blend it...Chill before serving.
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