Meanwhile back at home I was sure I had some cucumbers. But of course I didn’t. Those suckers were zucchini.
But there is nothing to do a gazpacho craving once it has settled in. I wanted gazpacho, and I had some good melon (kissing cousin to a cucumber, right?) and a little celery (for a little green snap); couldn’t they make for a refresshing combo?
The answer is yes. Being bad
with grocery lists can sometimes lead you to interesting discoveries.
1 sweet onion, peeled and chunked
6 oz celery, trimmed and chunked
6 oz cantaloupe, peeled, seeded and chunked
2 cloves garlic
1 6” hunk baguette, chunked
6 ripe tomatoes (about 36 oz), cored and chunked
3-4 tablespoons sherry vinegar
6 tablespoons extra virgin olive oil
1 to 2 cups water
3/4 tsp. salt, plus more to taste
Put all these ingredients in a bowl (use just 3 tbsp.
vinegar), except for the water. Toss
them and let them sit around together
for ½ hour while you do something else.
Puree the mix very smoothly in a blender—you’ll need to do
2-3 batches. Add ½ cup water or so to each batch. . Adjust the texture with more water (or
olive oil!) if you need to—I like my
gazpacho smoothie-thick . Taste and
adjust the seasoning with more salt or vinegar if you like.
Keep gazpacho around
in a pitcher so you can keep cooling yourself off. If you must garnish, a swirl of oil and a
celery leaf will do!