—  Ken and Vesta  —

Wedding and Portrait Photography

541 773-3373

Untitled photo

My mother is from Mallorca so I grew up eating a lot of cold tomato soup and I don’t mean the stuff you get in a can. I can still remember Mom turning her nose up as she passed the offerings by Messrs. Campbell and Heinz in the soup section of the supermarket when she took me shopping.

“Nobody should ever eat soup out of a tin,” she would huff and we’d go to the fresh vegetable section where she would buy the ingredients for her special cold tomato soup, what the Spanish call Gazpacho.

I don’t believe I ever had the canned stuff till after I married Dub and I don’t believe he’d ever had anything else till after we got married either. Despite growing up in Texas and eating Mexican food almost every day of his life, he’d never had Gazpacho. I was amazed, but then again he was amazed that I’d never started making my soup with a can opener. Now he has Gazpacho at least once a week, sometimes more often and I must confess, I’ve grown a certain fondness for Campbell’s tomato soup (if it’s made with milk) on occasion, but I tend to spice it up with a dab of hot sauce and spoon in a good dollop of butter.

A lot of recipes for Gazpacho call for letting the soup sit overnight in the refrigerator and sometimes this can be irritating. Especially if your husband has grown fond of it and wants it for lunch in about half an hour, so I dug through my Mother’s old recipes, did a little experimentation and came up with a Gazpacho that you can serve right away.

Captain Katie’s Quick Andalusian Gazpacho

5 large tomatoes, coarsely chopped

3 green peppers, seeded and sliced

1 clove garlic, peeled (more if desired)

7 tablespoons olive oil

2 tablespoons wine vinegar

2 slices bread, white part only

4 cups ice water

2 slices toasted bread, cubed

salt to taste

If you use a mortar, crush garlic with peppers and a little salt. Add chopped tomatoes and bread previously soaked in water and squeezed. When this is well mixed, gradually add olive oil while blending. Mix in 1/2 cup ice water when oil is completely absorbed. Pass through a sieve into a deep bowl, add vinegar and 3 1/2 cups ice water, season with salt to taste, and serve with cubes of toasted bread on top or in a bowl on the side.

If you use an electric blender, mix all ingredients simultaneously except ice water and cubes of toast. Blend on low speed for only a few seconds, then strain. Add ice water, check salt and pepper seasoning, and serve as described above.

Makes 6 servings.

That is a pretty quick way to make Gazpacho and if you live on a boat and sail it a lot, then it’s not a bad idea to have a jug of it in your refrigerator. You can serve it fast, it’s healthy and easy on your stomach in rough seas. When we’re at sea, Dub drinks it like juice, foregoing the toasted bread and/or veggie garnish.

Of course, if you don’t have someone breathing down your neck, demanding his Gazpacho right now, you can use my mama’s recipe and let the ingredients blend, mingle and mix together overnight in your fridge. It is better this way.

Captain Katie’s Mama’s Mallorcan Gazpacho

The Soup

6 large tomatoes, peeled, seeded, chopped

1/2 cucumber, peeled, seeded, chopped

1 cup chopped celery

1/2 cup chopped red pepper

1/2 cup chopped red onion

1 teaspoon chopped garlic

1 tablespoon chopped jalepeño pepper

3 tablespoons red wine vinegar

1/4 cup olive oil

12 ounces tomato juice

salt and pepper to taste

The Topping

2 tablespoons diced red pepper

2 tablespoons diced cucumber

2 tablespoons diced red onion

2 tablespoons diced tomatoes

1 tablespoon lime juice

1 tablespoon olive oil

3 tablespoons chopped cilantro (or shadow benny)

1 lime

6 slices toasted bread

salt and pepper to taste

Combine all ingredients in a blender or food processor (except bread and limes), and puree until smooth. Transfer to a large bowl and refrigerate for at least four hours, overnight is better. Before serving prepare the Gazpacho toppings by combining all the topping ingredients. Ladle out Gazpacho into bowls, spoon on a large tablespoon of fresh vegetable topping, add some croutons made from the toasted bread and a slice of lime.

Makes 6 servings.

Since I live in on the sea and in the Caribbean now, I thought I’d do a little more experimenting with my Gazpacho recipes and see if I could come up with a Caribbean variation, something that would be a lunch in itself, have a little bite and have a seafood flavor, something that would pass the Dub test, you know, something that will make your man want seconds and have him ask for it again tomorrow.

I think I hit it lucky with the following recipe. Dub loves it and so does everybody else I’ve tried it on. I hope you like it too.

Captain Katie’s Caribbean Gazpacho

5 cups Clamato Juice

1 diced cucumber, peeled and seeded

3 thinly sliced scallions

3 tablespoons olive oil

2 tablespoons red wine vinegar 1 tablespoon sugar 1

tablespoon chopped fresh dill

1 clove crushed and chopped garlic

5 ounces cream cheese, frozen hard then coarsely grated

1 diced avocado

1/2 teaspoon Caribbean hot sauce

1 cup cooked Caribbean shrimp

Place all of the ingredients in a large bowl except for the shrimp, then gently mix them together. Place the soup in the refrigerator and chill it overnight. Serve the Gazpacho in chilled bowls and garnish it with the Caribbean shrimps floating on top.

Makes 6 Servings.

Gazpacho makes an especially good lunch on hot days, but it can also be served as a first course for an evening meal, instead of a salad. So eat some cold tomato soup. It’s the right thing to do. It’ll make you feel good. It’ll make you want to jump up and dance.

Untitled photo

Happy birthday to me. Don’t I have a nice hat?

Untitled photo

Two pounds of See’s Candy and flippers for Christmas, what more could I have asked for?

Powered by SmugMug Owner Log In