Welcome to Cooking with the BPL Staff. We are going to post cooking projects, like bread-making or pickling.  See below for the schedule. We're going to poll the group to determine later cooking recipes/projects. Join us on Zoom to talk about what you made, your favorite meals, maybe restaurants you are missing, just all things food. See recipe below for gazpacho.

Join Zoom Meeting

https://us02web.zoom.us/j/88670313616?pwd=YmhjeE1qWCtFMjkrUnJHMUhhVDlNUT09

Meeting ID: 886 7031 3616

Password: 332421

The other meeting dates are:

Wednesday July 15-Gazpacho

Wednesday July 29--Pasta

August 12--to be determined

August 26--to be determined

 

We have two options, tomato based and grape based:

Option 1:

José Andrés's Gazpacho

2 pounds plum or Roma tomatoes, cut into quarters

1 medium cucumber, peeled and cut into chunks (seeded or seedless) cucumber

1⁄2 green bell pepper, seeded and coarsely chopped

1 clove garlic

2 tablespoons sherry vinegar (possible substitutes: apple cider vinegar, rice vinegar, red wine vinegar)

1⁄2 cup water

3⁄4 cup extra-virgin olive oil

1 to 2 teaspoons kosher salt

 

FOR OPTIONAL GARNISH

Rustic white bread, griddled in a skillet with olive oil or brushed with olive oil and broiled (whole or torn into croutons)

 

12 cherry tomatoes, each cut into halves or quarters

1 medium cucumber, preferably seedless, peeled and cut into 1/2-inch cubes

2 tablespoons finely chopped red onion or shallot

1 tablespoon sherry vinegar

3 tablespoons extra-virgin olive oil

Coarse sea salt

 

Instructions:

For the gazpacho: Combine the Roma or plum tomatoes, cucumber, green bell pepper, garlic, vinegar and water in a blender or food processor; puree until the mixture becomes a thick liquid. (If your blender or food processor is not big enough to hold everything at once, you can start by blending some of the tomatoes with the water and vinegar.) Taste for acidity (this will vary with the sweetness of the tomatoes) and add more vinegar, as needed.

Stop to add the oil and the kosher salt (to taste; start with 1 teaspoon). Puree again briefly until thoroughly incorporated. Taste again, add more salt, as needed. Transfer to a container; cover and refrigerate for at least 30 minutes (and up to 1 day), until well chilled.

For optional garnish: Divide the croutons, cherry tomatoes, cucumber and/or red onion or shallot among individual bowls.

At the table, pour the chilled gazpacho over each portion of garnishes, if using, or divide the gazpacho among the bowls. Drizzle with sherry vinegar and the oil. Season lightly with sea salt.

Serve right away.

 

Option Two from the Silver Platter Cookbook:

 

Green Gazpacho

1 cup green grapes

1 ripe avocado, pitted and peeled

¾ cup coarsely chopped green bell pepper

½ cup coarsely chopped celery

1 ½ cup coarsely chopped scallions

1 ½ cup white grape juice

1 tablespoon fresh lime juice

2 tablespoons chopped fresh mint leaves or lime zest

Salt and ground pepper to taste

8 sprigs mint, for garnish

 

1. Puree the fruit and vegetables in small batches in a food processor, adding white grape juice as necessary to keep the blade from closing. Do not puree completely; the gazpacho shold be chunky.
2. Transfer the mixture to a bowl and add the remaining grap juice, lime juice, chopped mint and salt and white pepper. Cover and chill for at least 4 hours
3. To serve, ladle the soup into chilled soup bowls or mugs and garnish with mint springs

Makes six portions