First of all, pats on the back. I visited my local farmer's market this morning, and took advantage of pie pumpkins at $1.50 each. I figured I'd get a jumpstart on my fall food preparations.
Today, I baked all of those pumpkins, pureed them, and froze 21 cups' worth...which will become sundry baked items sometime between now and Christmas (starting with a batch of pumpkin pancakes tomorrow, methinks).
So, yeah, kudos to me. And kudos to you! For whatever amazing things you might have done today as well.
I had every intention of making gazpacho this morning, and before I knew, it was nearly time to take Monkey Boy to his soccer game. No time for gazpacho...or was there?
Enter the 15-minute Gazpacho Challenge! All photographs taken by Kirby Nelson, 12.
Me, my hands, my knives, my Ninja.
We need to leave the house by 10:15 to be at the soccer fields by 10:30. I have 15 minutes.
The Culinary Arts Program Director would refer to this as my "grandma cuts", but time is of the essence, and I revert back to my childhood habits.
Snafu #1: You'll no doubt notice the significant problem with the tomatoes, taken just a couple hours earlier from my freezer. They're still frozen. But like I'm going to let that stop me...after all, I have a freakin' Ninja.
Yeah, the knife is a blur because I'm just moving that fast! Again, the cut is sloppy...but precision is a challenge for another time.
I'm throwing stuff into the Ninja. Like a ninja. All that shoddy rough chopping is moot as all the gaz vegetables come one.
What kind of pepper is this? A really hot one, that I can't remember the name of. It was given to me by a loyal customer. It is being de-seeded, and I hope it won't feel emasculated and less of a pepper because of it.
Salt, natch. Taste as you go and correct salt as needed. Since this is a cold soup, the salt perception-taste won't change much (as opposed from a warm dish that has cooled).
A closer look at the Ninja's contents show a massive chunk of frozen tomatoes. Should have known that would come back to haunt me. However, I suspected it was no match for the Ninja...
Fourteen minutes later...
I have this chunky vegetably goodness. I will say....more salt, garlic, and one less cucumber (I'd done two)...maybe even more onion. The spiciness was spot on (two neutered jalapeños and one desexed red-hot pepper).
Challenge Wrap-Up: 15-Minute Gazpacho is totally possible. Mise en place is key. Have your tomatoes thawed (if you're using frozen, ignore if otherwise). I think next time I'll add a bit of crusty bread for some structure and body...which might add another five minutes to the process.
But it's probably worth it.