Did you grow all of those tomatoes? They are gorgeous!!
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I did and thank you. I grew the grapes too, but I don’t get much of those.
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It’s time!
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On my list for this week. A good chance to practice knife work.
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Nice picture
So far today
From
…but riper. There’s some hoarded garlic scapes in there.
Also NY Times, and I assume behind a paywall, but I want to park it here because it answers some of my questions about gazpacho minus the bread.
vs
…which seems to be saying bread is important. Maybe there’s a link to buy bread grin.
Also, the old straining vs not straining conundrum.
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I never add bread to my gazpacho, primarily because we don’t have the same quality bread like in Spain. Even if I were to splurge for a good loaf from a nice bakery, it would offend my sensibilities to let it go stale just for gazpacho. I just leave my gazpacho slightly chunky for extra texture – I much prefer small sized chunks rather than a smooth gazpacho.
To respond to your question in the garden thread - I’ve never had shishito peppers raw. I should try biting into one of mine and try. 
I read on a web site that they should be mildly sweet when raw, so I would think this might be a nice add to a gazpacho. The shishitos are so small, and the skin has a leathery like texture (i.e., not very thick, wrinkly). I wonder if you might need to add a lot of them to get any flavor punch, with a bonus chance of a little heat.
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We had our first batch last week. And made our crotouns with TJ Everything But the Bagel spice. Made a nice crunchy addition.
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Good points! I’d forgotten that they are usually cooked first.
I agree on not adding bread to gaspacho. I prefer to offer olive oil fried croutons with gaspacho. Or without gaspacho.
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Thanks all! I’m skipping the bread. Anyone want to weigh in on seiving? I bought new strainers last year, but still feel uncertain about tossing the fiber, especially this early in the season.
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Hmmmm…my tomato and cucumber garnish dropped to the bottom, but the texture is just the way I like it.
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Hmmm…canned tomatoes, roasted peppers, and walnuts. 
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Anybody making gazpacho yet? Started my first batch today.
We had it over the weekend, a NYT recipe. Was very good, with a flatbread made with left over tian.
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Still waiting for my tomatoes to ripen. 
I might just have to suck it up and but some heirloom tomatoes instead.
It won’t be long now! A few days ago I picked some with barely a blush, as I was having a pest issues, and they were ripe a day or to later, and others are blushing as we “speak”.
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We’ve made several batches so far. We have our “tomato man” outside of Lodi, CA, en route to the country. Excellent beefsteak tomatoes.
I am confused by the pale orange color of several of the featured gaspachos here. The attached recipes don’t seem to include that color unless one is using mostly yellow tomatoes.
And we would never sieve. For perfectly smooth gaspacho, just leave in the blender longer. And/or keep some chopped veg separately for garnish. We usually make it smooth and serve it in chilled stoneware goblets.
For super refined version, I remember an essence of gaspacho, where finished gaspacho was drained through a coffee filter, resulting in a concentrated flavored clear liquid. Lovely but certainly not traditional.
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