This week’s Cook the Book Fridays recipe from David Lebovitz’ My Paris Kitchen was the perfect dish to celebrate the end of summer tomato bounty. This is quick gazpacho made with tomatoes, peppers, red onion, cucumber and garlic with some Piment d’Espelette, a dash of red wine vinegar and some vodka (to make the soup taste colder) that comes together very quickly so it’s perfect to make ahead of time and leave chilling in the fridge.
I was working with tiny heirloom tomatoes so I skipped the step of removing the skins because my tomatoes were so small and the skins so thin and I also didn’t add the piece of bread soaked in water to the tomato pulp when I blitzed it in the food processor (the tomatoes were ripe but not very juicy so I felt it would take away too much of the “soup” part of the equation to have something soaking up what little liquid there was). Like David, I like my gazpacho more like a salad than a purée so these modifications worked well. Oh and did I mention I only made enough of this for ONE person?
The soup is served with toast that’s been rubbed with garlic then topped with goat’s cheese mixed with some fresh herbs. The perfect weekend lunch. I’d definitely make this again for a crowd on a hot summer day.
Get the recipe for David Lebovitz’ gazpacho with herbed goat cheese toasts on p 121 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.