Fearless Foodie:

Gazpacho as Beto Cumming Makes It

So, a few week ago I wrote about heirloom tomatoes (Tomato Crush by Rose Kennedy), and how the crop for Knoxville and surrounding areas had been both late and a little sparse. My own heirlooms amounted to just a few dozen, along with a few dozen mid-size "Early Girls." But I still have a few coming in, enough so that when Beto Cumming, a Facebook friend I've never met in person, started commenting about making his scant crop of heirlooms into a batch of gazpacho, I took notice.

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(Photo courtesy Beto Cumming) 
Beto's a poet and editor and book designer at the Iris Publishing Group and I just always seem to enjoy his photos and mild commentary, whether it concern flowers or his grandparents' love story or his dog, or, yeah, tomatoes. It took a few emails, but I've wrangled his recipe for the gazpacho--his mom's, actually--and tried it. I really like it because a. it's a nice texture, smoother than most and b. no one even suggests you peel or seed the tomatoes and c. it involves Adobo seasoning mix, which I had kind of forgotten about, but used to use all the time. Adobo is in the Mexican food aisle at, say, Wal-Mart or Food City, and its garlicky goodness does not entail any MSG. But enough about me--here's Beto's take on Gazpacho:

Beto's Gazpacho
4 or 5 medium tomatoes
1 small cucumber
1/2 green pepper
1/2 white sweet onion
2 garlic cloves
2 level tablespoons of balsamic vinegar
2 level tablespoons of olive oil
1 rind of bottom slice of multigrain bread (or piece of French bread)
Adobo seasoning

Soak bread in water, to soften and tear into about 7 small chunks. Put all ingredients into a blender and puree until well-blended. Season the gazpacho to taste with Adobo seasoning (or salt and pepper).

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About This Blog


Rose Kennedy covers the Knoxville foodie scene with small discoveries, new openings, rumors, and tastings.