One recent balmy August morning, after our Central Park walk/run/jog/squirrel chase/turtle hunt (not to worry — no creatures are harmed during these expeditions), I arrived home craving something cooling, like a smoothie, but savory. What to do?
Eyeing a couple of buxom heirloom tomatoes in the fruit bowl, the answer became clear: gazpacho! — but taken for a breakfast-y spin.
So I tossed those ripe and juicy heirlooms into the blender with the classic gazpacho ingredients: cucumber, red bell pepper, garlic, scallion, a slice of locally made sourdough, a couple glugs of olive oil, a dash of sherry vinegar, salt and black pepper, too, of course.
Once the mixture was blended into a cool, sweet, tangy, and velvety soup I poured myself a generous bowl and topped the gazpacho with chopped hard-boiled egg, tomato, cucumber, chives, chile flakes, a big pinch of my fennel seed gomasio, and a drizzle of olive oil.
Accompanied by a slice of toasted and buttered sourdough for dipping, I can’t imagine a more refreshing or satisfying breakfast on a hot summer morning. But I’m not saving this one for breakfast alone — no doubt it would be just as delightful for lunch or dinner.
2 large heirloom tomatoes (about 1 pound), cored and quartered
1 medium cucumber, roughly chopped (about 1 cup)
1 small red bell pepper, cored, seeded and roughly chopped (about 1/2 cup)
1 slice sourdough bread, broken into pieces
1 peeled garlic clove
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar
kosher salt and black pepper, to taste
2 peeled and chopped hard-boiled eggs
1 small tomato, chopped
1/2 small cucumber, chopped
1 tablespoon sliced chives
pinch of toasted sesame seeds or gomasio
Place tomatoes, cucumber, bell pepper, bread, garlic, scallion, olive oil and vinegar in a blender. Blend until smooth. Season with salt and black pepper to taste. (Optional: for a cold soup, chill gazpacho in refrigerator for about 1 hour before serving.)
Pour gazpacho into bowls, drizzle with olive oil and top with garnishes of your choice.