When summertime heats up in South Mississippi, it’s hard to think of something appetizing to eat. Burgers and po-boys are too heavy and it’s way too hot for gumbo or jambalaya. A green salad would be a good choice, but that really is a bit mundane, especially if you are looking to wow your guests. So, what are you going to serve your friends for that Sunday brunch you have been planning?
I can’t think of anything better than a bowl of gazpacho. It’s cool and refreshing, and perfect this time of the year when the farmers’ markets are full of delicious, still warm from the sun, vine ripe tomatoes.
The version of gazpacho that we know today came to us from Spain and Portugal, but we think that the original recipe came to Spain with the Romans. The soup was then made with day old crusty bread, olive oil, water, vinegar and garlic (remember tomatoes were a product of the New World). This recipe has come a long way!
The modern recipe is pretty simple, but a little labor intensive. Pound garlic cloves in a mortar, add a little stale bread to milk or water, then a good drizzle of olive oil and a good pinch of salt, combine to make a paste. Next, add chopped very ripe tomatoes and vinegar and combine. Gazpacho may be served alone or with garnishes, such as hard-boiled eggs, chopped ham (Spanish is best), almonds, cumin crushed with mint, orange segments, chopped green bell peppers, onion, tomato or cucumber. Andalusian sources say that gazpacho should be mixed by hand and not in a blender and should be slightly chilled but not iced.
As always, the quality of ingredient will greatly impact the results. Use fresh whole garlic, not pre chopped, make sure the bread is crusty (never use plan white bread) and of course the olive oil and vinegar should be your best. I also like to use course ground sea salt (I love the crunch and salty burst of flavor of course ground.) Most importantly, the tomatoes should be vine ripe and bursting with flavor. (Grocery stores require a two week shelf life for produce, so it is picked not yet ripe.)
Serve gazpacho with light bodied acidic white wine, sherry or a dry rose and I don’t see anything wrong at all with serving a good, local craft beer, like Lost Spring in Ocean Springs is so famous for.
