Wondering how to make the most of all those luscious, juicy tomatoes in your kitchen or garden? Katy Vigil-McClanahan of the Capay Valley Farm Shop offers her recipe for gazpacho:
“Preparing to make my first gazpacho of the year, I uncovered a memory I’d almost forgotten. Fifteen years ago, I was visiting a friend who worked on a biodynamic farm in upstate New York. She came home with a flat of culled heirloom tomatoes. They had soft spots, splits, and some worm holes, and you could tell they weren’t long for this world. And it was just too hot to cook. I was sure they would all go to waste—and not before filling our kitchen with bugs. My friend, though, just plunked the flat down on the table and shouted, ‘gazpacho!’
“I recalled making gazpacho with my mom, and it was a one-blender deal. This was more of an eight-blender batch, but it was so good that four of us ate it up in two days. Or that’s how I remember it: My brother says the pigs got some as well.
“I have become opinionated about gazpacho in my old age. I feel it really has to have bread in it, and a little bit of hot pepper to wake the flavors up.… Read More