Hoss’s Market Gazpacho Recipe
* Hoss’s Market Recipes originally appeared in a local Missouri News column in the 2000’s
I’m sorry, really sorry. For those of you who didn’t read last week’s column, I was celebrating the fact that we had made it through the month of July without hitting triple digit temperatures. Unfortunately, that is akin to talking about a pitcher having a no-hitter in the fifth inning.
I put the jinx on, and made Mother Nature rear her ugly head in a display of her dominance. Mea culpa, mea culpa, mea maxima culpa, I shouldn’t have been so premature in thinking we had escaped the wrath of the notorious mid-Missouri summer, it was just waiting for the optimal time to unleash its fury, so I’ll be the fall guy and accept the blame.
At any rate, here we are in the midst of this summer’s heat wave, which also happens to be the time of the season when the majority of families are taking vacations. Show-Me games are over, school starts soon, and with the days of summer rapidly drawing to a close, those who haven’t had the opportunity to leave town are now hitting the road for at least a few days (hopefully for cooler climes!).
Thus, it is also the slowest time of year for our Market. Between the scorching temperatures and the absence of a number of our guests from town, it’s just not the normal gangbuster business that we enjoy. This is the time of year when we really try to mix up our menu offerings, both to take advantage of the fresh local produce available and to make our selections more enticing for the guests who come into the market.
One of the criteria for our menu selections this time of year is that some of the food be “lighter”. I still wrestle with this concept- is it lighter by weight, by calorie content, by color, by specific gravity? I can understand there being less desire for thickly sauced hot meals, but most people still prefer a hot meal, right?
Potatoes are still potatoes, pasta still pasta, meat is meat, etc.. So we strive to offer selections that have the perception of being “lighter”, whatever that is, with some more interesting and unique flavor profiles.
This past week, I was faced with the task of deciding which soups to make. Needless to say, soup sales in the midst of vacation time/heat wave aren’t extremely robust. After some contemplation, it occurred to me that I could use all of the locally grown ingredients and come up with a soup that would be interesting, cool, nutritious and “light”!
Here’s Hoss’s version of a classic, Gazpacho.
Hoss’s Market Gazpacho Recipe
6 ripe tomatoes, peeled & seeded, cut into chunks
1/2 large cucumber--peeled, halved, seeded and cut into chunks
1 cup green bell pepper, cut into chunks
1 cup red bell pepper, cut into chunks
2 garlic cloves, smashed
1 cup bloody mary mix or tomato juice
1/3 cup extra-virgin olive oil
3 Tbsp lemon juice
2 tablespoons sherry or red wine vinegar vinegar
Fresh ground pepper
Hot sauce, for serving
Reserve some small chunks of tomatoes, cucumbers & peppers for garnish.
Combine the rest of the ingredients and, in batches, pulse in a food processor until the consistency of concasse, or fine chop.
Season with Salt, Pepper and hot sauce to taste.
Gazpacho Wine Pairing:
Alois lageder pinot grigio
This gem was awarded as the fifth top Italian Wine as a Best Buy in Wine and Spirits Magazine. This Pinot Grigio is crisp, light and dry a versatile wine for many food pairings.
Price: $14.99 per bottle
Hoss’s Market offers over 300 different exceptional wines. Our wine experts will help select the prefect pairings for your menu selection. Starting at $9.95 per bottle. Visit our “Dozen and Down” rack for over 40 wines all under $12.99 per bottle.