If you visit this blog now and then, you may know I like to get jiggy with teh recipes.
The year before last I cooked a "dry minestrone," which was a platter of beans and summer vegetables roasted, but not drowned in liquid. I thought it was clever.
This year, I decided to throw together a dry gazpacho. Everything but the tomato juice (and it really bothers me to use canned tomato juice with all that great produce, so good riddance).
Chunked up tomatoes from the garden. A little onion. Some cucumber. Oh, and bread cubes, a solid version of the bread I usually spin to smoothness in a regular blender gazpacho. Torn cubes, how cute.
Seasonings would be familiar: lovely oil, Spanish sherry vinegar, salt.
This is fun, right? Dry gazpacho, a deconstructed delicacy. No one ever thought of this before!
I "invented" panzanella. There it was, right in front of me. Panzanella.
Take a little panzanella and blend it hard enough, you get gazpacho.
Oh well. It was good.