By Francesca Patterson
Through my years of working with Norman’s Farm Market, I have learned that the best and most efficient way of describing their farm is by calling it a gazpacho farm (or a ratatouille farm, that gets the point across too). Their land produces all the necessary ingredients for this classic cold summer soup. Gazpacho originally comes from the Iberian Peninsula and has spread to the rest of the world as an accessible, healthy option when searching for a refreshing meal. I now associate its taste with this season when all the components are coming in heavy. It also is the most convenient and satisfying dish to cook and eat in this Maryland humidity. Because it is a raw, chilled soup that goes through a food processor, this recipe takes no time and barely any cooking skills. As long as you have taste buds for testing, you are sure to be successful with this. Continue reading for the straightforward recipe for Norman’s fresh gazpacho.
Ingredients:
- 1.5-2lbs of Roma tomatoes (stem removed, rough chopped)
- 1 slicing cucumber (sliced)
- 1/2 green bell pepper (seeds removed)
- 3 cloves of garlic (peeled)
- 1/2 yellow onion (chopped)
- juice from 1 lime
- 3 tbsp sherry vinegar
- 3/4 cup olive oil
- salt (to taste)
- 1/2 cup water
- Oregano
- Bread (cut into cubes, for garnish)
- Cilantro (for garnish)
Directions:
1. Place your vegetables, water, and sherry vinegar in a food processor and pulse until all is just combined.
2. Add your olive oil, lime juice, and salt and pulse a few more times for everything to mix. Taste for salt and sherry vinegar, add more if necessary to achieve a tangy flavor.
3. Chill in refrigerator overnight, or for at least 3 hours if you are in a rush.
4. If using bread for croutons, preheat your oven to 425. Arrange your bread cubes on a sheet tray, drizzle with olive oil and sprinkle with oregano. Bake for 10 minutes or until crispy and toasted.
Top with a sprig of cilantro and a few croutons or a bowl of croutons on the side. This will last in your fridge for 3-5 days.
