(This blog entry was created using only the WordPress iPhone App! Just to see if it was possible and user-friendly. And it is!)
August is my month. I was born in August. Fresh tomatoes, blueberries, corn on the cob, sun and wind are all native to August and some of my most innate priorities. And Gazpacho!
So I have been experimenting with Gazpacho recipes and discovered this super simple, super delicious, super fresh and super beautifully presented recipe by nom nom paleo. I was immediately seduced by the clean and minimal images, and user-friendly presentation.
Inspired by the results of my first attempts, I decided to pay nom nom tribute and create my own entry about creating my version of that recipe.
1kg regional Fresh Heirloom Tomatoes from Brandenburg, peeled
1.5 local heirloom bell peppers (purple, red)
1/3 cup extra virgin olive oil
2 tablespoons white wine vinegar
2 golfball sized white onions
1 teaspoon salt
10 grinds of blackpepper
1 bunch of fresh cilantro without roots (german=koriander)
3 cups watermelon
Prep time: ca. 30min
Clean-up time: 10min
Yields about 2.5 litres. We store them best in our fridge in cleaned out litre glass riesling bottles.
I tried to follow the recipe, but made a few adjustments,
as I had no sherry vinegar, so used white wine vinegar instead. I also substituted white onions for the shallots.
The whole process takes about 30min. Peeling the tomatoes is easy, but takes the most time. The rest is simply cutting and blending. This time around I blended at Speed 2 (my AEG Blender has only 3 speeds) resulting in a more finely liquidy consistency, which seemed to please the eaters, though I prefer a more chunky consistency.
I am not sure why the watermelon is added at the end, or if it even makes a difference when it is added. Perhaps someone with more culinary experience can answer that question.
ACHTUNG: The first time I made this, I was a little surprised at the less-appetizing, light brownish, milky, frothy color. Until I realized the colors of the heirloom tomatoes, purple, yellow, yellow/green, red/white striped, red, give it more of a brownish tint. The watermelon helps add more red.
I made it 5 hours before eating. Chilled for 2 hours in fridge. Served at room temperature on a 25 Degree Celcius evening, with cilantro garnish, fresh slices of baguette, the result is a light, tomatoey sweetish, but rich flavor explosion. And super healthy! Add a few pumps of tabasco and more salt if you prefer the spicy edge.