Recipe: Twilight Summer Gazpacho


Caution: This delightful soup can only be eaten by the water at sunset. (Click to illuminate)

Hop on your bike and ride furiously to the nearest farmers market. You have just enough time to make Fork in the Road’s summer twilight gazpacho before the sun sets–and nothing goes better with the descending solar orb. Bring a bottle of fizzy white–a cava or a prosecco, preferably–and stake out a space on the Brooklyn, Queens, or Manhattan waterfronts, where expanses of grass make for soft lounging. The recipe follows.

The soup should be made with over-ripe tomatoes that are as red as red can be. These tomatoes are often discounted in plastic bags by stall keepers late in the afternoon, so your gazpacho need not cost you much, but make sure to preserve all the juices, even those that accumulate in the bottom of the bag.

A few extra ingredients fill out the recipe. This is an old-fashioned gazpacho, so it’s thickened in the Andalusian way with bread crumbs, which will preserve the rough-hewn texture of the soup, even as you blend the hell out of it to make sure the raw garlic is fully distributed. The soup takes 15 minutes to make, which leaves a couple of hours to put it in the freezer, so the soup will be cool as you spoon it down. Garnish with some cubed avocado and scallions if you like.

Summer Twilight Gazpacho

4 large tomatoes, or 6 medium ones, very ripe
½ cup packed fresh bread crumbs, crust excluded
1 garlic clove, peeled and coarsely chopped
1 large Kirby cuke, skinned and coarsely chopped
½ cup of red wine, apple cider, or sherry vinegar, or a mixture
2 tablespoons of white sugar
2 teaspoons of sea salt, or to taste
1 teaspoon of paprika (optional, if the tomatoes are pale)
1 Haas avocado, cubed just before adding to soup (optional)
2 scallions, chopped (optional)

Put the first eight ingredients into a food processor and puree, adding water if the mixture seems too thick. Refrigerate. Eat. Put cubed avocado chopped scallions on top as garnish, if you so desire.