I have to admit that I have never been drawn to Gazpacho. The idea of cold tomato soup just isn’t very appealing to me. But, since this is Cook the Book Fridays, I willingly made this week’s recipe, Gazpacho with Herbed Goat Cheese Toasts.
One thing that did appeal to me about making this recipe was that I was able to use home grown tomatoes. It seems like a recipe featuring tomato is the perfect match for garden tomatoes.
I made a change to the technique: rather that boiling the tomatoes briefly to peel them, and then pushing the tomato pulp through a strainer, I just ran them through my food mill. I’m not sure it saved me any time, but for some reason I find the boil-and-peel method to be tedious, and I also got to use one of my kitchen toys!
The herbed goat cheese toasts were an interesting contrast to the goat cheese we made a few weeks ago. This was the “quick and easy” version, while the other recipe required at least 24 hours. Both versions were good, and both have their place.
I was pleasantly surprised by the gazpacho! It was very flavorful, and the olive oil and my San Marzano tomatoes added a richness I didn’t expect. My husband loved this soup, and has requested it a couple times since I made it last weekend (alas, we don’t have enough garden tomatoes for it right now). I gave a small bowl to my daughter and she liked it too. I still don’t think I will ever crave gazpacho, but I now see it as a nice way to enjoy tomatoes from the garden.