“The time it took to prepare didn’t matter, because there is not such thing as a waste time in the kitchen – rather that is where we go to recover lost time.”
Garden Fresh Gazpacho
The idea of emotion being infused into food that you’re cooking is one that I have long believed to be true. It was beautifully expressed in a delicious novel by Laura Esquivel in her debut work “Like Water for Chocolate”. When Tita cried over her lost love while she cooked, those who ate her food were overcome with sorrow as well. Likewise when she was filled with joy, so too were her family who ate what she served.
I was reminded of that story while at a great little mid town farmer’s market recently. I was speaking with one of the vendors about her canned goods. The jar labeled “Angry Pickled Garlic” was too amusing not to ask the question. Not surprisingly the story goes that while making some of her preserved garlic Christine of “Manning Canning” was angry about something that had happened during her full-time “day” job. As a result, the preserved garlic was spicier and spicier. I won’t say that anger is what I feel when I eat these delectable morsels of garlicky goodness, although a fiery passion is clear enough in the delicious and let’s say stormy outcome!
In the peace of my garden while pruning my tomato plants or watering the cucumbers and peppers, my mood can best be described as joyful, with maybe a tiny hint or self-righteous pride over the health and eco-friendly benefits of growing my own veg. Okay maybe it’s not such a tiny hint but come on! If you grow your own veg you know EXACTLY the feeling I’m talking about! And so it should go without saying that making something… anything really, with the harvest is typically made with such pride and joy (let’s try to ignore the self-righteousness for the purposes of this article shall we?) it cannot help but be a delicious and joyful experience to eat!
I always forget how much I love gazpacho until I find myself staring at a plant full of quickly ripening tomatoes and the thermometer is doing that cartoon-y thing where it looks like it too is sweating and is about to burst. This is the exact right time of year for this perfect cold summer soup and so I leave you with my garden fresh summer gazpacho.
Enjoy & Namaste!
- 2 large tomatoes
- 1 large cucumber
- 1 red or yellow bell pepper
- ½ red onion
- 1 (or 2 if you like a bit of heat) garlic clove
- 2 cups tomato juice
- ½ cup chopped cilantro
- 2 TBSP extra virgin olive oil
- \2 TBSP red wine vinegar
- S&P to taste
- Rough chop each veg and process until desired consistency (I prefer a slightly chunkier version)
- Combine with remaining ingredients
- Allow flavours to meld for 24 hours for best results
- Serve chilled