Tomato Soup and Toast, basically. But homemade (and free of wheat products).
This is our first gazpacho of the year. Last week I came across a recipe that advised grating halved raw tomatoes on the large holes of a box grater, until all you have left is the thin tomato skin in your hand. It really works! You get the skin off, and you get nice, smooth little pieces of tomato.
I have an antique grater made of aluminum (the only icky part) which consists of a grating surface — a lid, essentially — and a dish that it sits over. You grate anything, and it falls into the dish. Perfect for tomatoes. I got into a sort of trance, grating tomatoes outside on the patio table, and pretty much filled up that grater dish.
Next, I grated a couple of raw jalapeños. Not much heat in those babies, if any. It was mostly for flavor and color.
Speaking of flavor and color, then I grated some cucumber. And some onion (well, not much color there).
This mush all went into a bowl with a glug of olive oil, a spurt of Spanish sherry vinegar, and a shake of salt. A little sitting time for flavors to develop...
And here comes the secret ingredient: Cranky ground up some raw almonds into a fine dust. He didn't even bother blanching them. They had a nice, toasty color and a slight granular texture that subbed perfectly for the slice of bread we usually blend into gazpacho. Also, almonds are part of the historic, original white gazpacho from Spain. They say. So this was a clever, anachronistic, if unconventional addition.
THAT IS IT. I couldn't even tinker with flavors, because I had already splurted the oil and vinegar into the bowl, leaving the bottles inside the house, and I wasn't going back for them. I wanted to eat.
Cranky dashed out with a batch of socca, fresh from the griddle. He cooked them a lot more like pancakes this time, not relying on the oven so much. As you might remember, soccas are made from chickpea flour, and are stunningly nutritious. You will be stuffed with bean protein.
And with the garden-flavored soup with its wallop of nut protein,