Thursday, March 13, 2008

Call it Span-ese…

…or Japan-ish, I don’t know what. Regardless, I had bought too many tomatoes last week (forgot to check the fridge before shopping) and decided it was time for some gazpacho.

As I’ve posted before, gazpacho requires bread and unlike most recipes I prefer to make fresh croutons rather than using stale bread. But that was just it. Although I had tallied a bunch of tomatoes, the only bread I had was multi-grain black sesame bread. Oh well, why not.

Black Sesame / Multi-Grain Gazpacho

2 large tomatoes

4 hearty slices of multi grain and or black sesame bread

1/2 a cup of black sesame seeds (if you are using regular multi grain bread or like me, like to add some more)

Handful of chopped coriander/cilantro

Salt/pepper/cumin to taste

1 lemon (depends on how much you are making; my rule of thumb: half a lemon per whole tomato)

Boil tomatoes until the skin comes off. Discard the skin and mash the tomatoes to sauce like consistency. Cut the bread into croutons and toast to a slight golden color. Squeeze in lemon, add seasoning and croutons. Now you have to ways to go: mash and mix in the croutons or if you have a blender/mixer, blend until smooth. Chill for a couple of hours. Serve cold, garnish with some parsley or fresh coriander/cilantro.