Creamy Tomato Gazpacho - The Best Ever !

After reading about the NYT Gazpacho soup (here is the NYT soup picture by Andrew Scrivani) I couldn't hold myself and went to my kitchen...after few minutes I've got the very best gazpacho I could  imagine. This recipe is So simple and so good ! . Best eaten fresh .It's my End of the summer soup ..
Eevey good recipe starts with Tomatoes .. !

Here is the ready to eat Creamy Tomato Gazpacho:

Creamy, Garlicky Tomato Gazpacho With Crunchy Pecorino
/ The New York Times -Dining and Wine Published: July 9, 2010
מרק ג'ספצ'ו מתכון בעברית

You will need for 4 servings :
6 tablespoons grated pecorino Romano (I use parmesan Cheese)
2 large tomatoes (about 1 pound), cored and roughly chopped - I use 500 gr = 4 tomatoes
1 1/2 cups (12 ounces) plain sheep’s-milk or regular yogurt
1/4 cup extra virgin olive oil, more for serving
12 basil leaves, roughly chopped, more for serving (fresh from my window garden)
2 large garlic cloves, peeled and roughly chopped (I use 3 cloves)
2 scallions (white and light green parts), roughly chopped 
2 ice cubes
1 3/4 teaspoons kosher salt, more to taste
1 1/2 teaspoons red wine vinegar, more to taste
Pinch cayenne pepper
Ground black pepper to taste (I didn't add it)
H O W :
1. Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more.
Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces.

2. To make soup:
Place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender.
Purée until smooth. Taste and add more salt and vinegar, if necessary.
Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.
Full recipe by the NYT here.


Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן פודפורנו זה שלנו This content(+FoodPorn)belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2011 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

pickled small tomatoes עגבניות כבושות

My sherry tomato lady - I love you ! עגבניות שרי כבושות

The hebrew word for these small red tomatoes is Sherry tomatoes.I love these small and sweet tomatoes. A week ago I've found myself at the supermarket buying 2 small baskets full with small tomatoes,the price for 2 (they sell only 2..) was excellent,only 9 shekel .when I went home I was curious and I put the tomatoes on my kitchen weigh-scale :2.400 kg both of the baskets, what a price (1$ = 3.9310 shekel) !


The small tomatoes were selected - here are they in the bright green bowl:

Now I have to wash my tomatoes.. in another green and huge bowl .here are my small tomatoes in the soap bath..
Pickled small tomatoes ; עגבניות שרי כבושות-מתכון בעברית -; כאן

Washing them with clean water ..they are shining ..

I've cut an X in every tomato, like this one : (for letting the brine later into them )

You need:
Glass jars
water
salt
garlic
stalks and leaves from a celery root
[dill and hot pepper can be added]
How:
Fill the jars with layers of the small tomatoes,garlic,the green leaves and cut up stalks.In another bowl mix the Brine (the salt with the water).
make the salt water by adding 1 ts of salt (5-6 gr salt) to every 1 cup (200 ml) of water.
mix few cups of water with the salt until the salt is dissolved.poor the salt water into the jars until they cover the tomatoes.seal the jars as usual.
Put the filled jars in the kitchen and wait.. after 4-7 days (or 2-3 days in the summer) the tomatoes will be ready to eat.their color become darker and will have a good smell .now, you have to keep them in your refrigerator ,it's better in small size jars or glass/plastic boxes .
These pikled tomatoes can be eaten with every salty food.It's Delicious !!

 

Chanita.Harel© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן