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After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_99985":{"type":"posts","id":"bayareabites_99985","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99985","score":null,"sort":[1441573628000]},"guestAuthors":[],"slug":"heirloom-tomato-gazpacho-is-the-epitome-of-summertime-in-a-bowl","title":"Heirloom Tomato Gazpacho is the Epitome of Summertime in a Bowl","publishDate":1441573628,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When the weather is warm and the farmers’ market is overflowing with ripe tomatoes, it’s time to pull out the blender and make this insanely delicious chilled soup.\u003c/p>\n\u003cp>I look forward to this soup all year long. For me, it’s the epitome of summer. And it could not be easier to make! Fresh, ripe, flavorful heirloom tomatoes are pureed with roasted red peppers and cucumber and then served chilled with plenty of diced avocado. \u003c/p>\n\u003cp>Be sure to select ripe, full-of-flavor tomatoes. The ones you find in the supermarket in the dead of winter simply will not do this soup justice. This is also a great way to use up any tomatoes that are starting to look a little worse for the wear. \u003c/p>\n\u003cp>You can choose to roast your own peppers or just purchase some good-quality jarred roasted peppers in water. My favorite are roasted piquillo peppers if you can find them.\u003c/p>\n\u003cp>Top the soup simply, with diced avocado, a sprinkle of coarse salt, and a drizzle of olive oil, or go all out and top it with any or all of the following: diced cucumber, diced peppers, diced tomatoes (all of these add texture), freshly made croutons or crostini. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can get even more elaborate by topping it with grilled or poached shrimp, cubes of soft flavorful cheese, sliced hard-boiled eggs, or mini avocado toasts.\u003c/p>\n\u003cfigure id=\"attachment_100095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-overhead.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heirloom Tomato Gazpacho\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 1/4 lbs (about 6 large) ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1 (12-oz) jar roasted red or piquillo peppers, roughly chopped\u003c/li>\n\u003cli>1/2 English cucumber, peeled and chopped\u003c/li>\n\u003cli>1 tablespoon Worcestershire sauce\u003c/li>\n\u003cli>2 tablespoons unseasoned rice vinegar\u003c/li>\n\u003cli>1/3 cup good-quality extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>Hot pepper sauce, such as Melinda’s habañero sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For Garnish\u003c/em>\u003c/strong>\n\u003cli>Avocado, peeled, seeded and diced\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100130,100123,100131,100121,100120,100124,100125,100126,100129,100128,100097\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a blender, puree the tomatoes, roasted peppers, cucumber, Worcestershire, and vinegar until very smooth. While the machine is running, slowly add the olive oil. Season to taste with salt, pepper, and hot sauce. Pour the soup through a fine-mesh sieve set over a large bowl; use a rubber spatula to push the soup through.\u003c/li>\n\u003cli>Transfer to an airtight container and chill for at least an hour.\u003c/li>\n\u003cli>Garnish each serving with the avocado, a drizzle of olive oil and a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Packed with tomatoes, roasted peppers, cucumber, and avocado, this chilled soup is the epitome of summertime in a bowl.","status":"publish","parent":0,"modified":1441927126,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":437},"headData":{"title":"Heirloom Tomato Gazpacho is the Epitome of Summertime in a Bowl | KQED","description":"Packed with tomatoes, roasted peppers, cucumber, and avocado, this chilled soup is the epitome of summertime in a bowl.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99985 http://ww2.kqed.org/bayareabites/?p=99985","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/06/heirloom-tomato-gazpacho-is-the-epitome-of-summertime-in-a-bowl/","disqusTitle":"Heirloom Tomato Gazpacho is the Epitome of Summertime in a Bowl","path":"/bayareabites/99985/heirloom-tomato-gazpacho-is-the-epitome-of-summertime-in-a-bowl","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the weather is warm and the farmers’ market is overflowing with ripe tomatoes, it’s time to pull out the blender and make this insanely delicious chilled soup.\u003c/p>\n\u003cp>I look forward to this soup all year long. For me, it’s the epitome of summer. And it could not be easier to make! Fresh, ripe, flavorful heirloom tomatoes are pureed with roasted red peppers and cucumber and then served chilled with plenty of diced avocado. \u003c/p>\n\u003cp>Be sure to select ripe, full-of-flavor tomatoes. The ones you find in the supermarket in the dead of winter simply will not do this soup justice. This is also a great way to use up any tomatoes that are starting to look a little worse for the wear. \u003c/p>\n\u003cp>You can choose to roast your own peppers or just purchase some good-quality jarred roasted peppers in water. My favorite are roasted piquillo peppers if you can find them.\u003c/p>\n\u003cp>Top the soup simply, with diced avocado, a sprinkle of coarse salt, and a drizzle of olive oil, or go all out and top it with any or all of the following: diced cucumber, diced peppers, diced tomatoes (all of these add texture), freshly made croutons or crostini. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can get even more elaborate by topping it with grilled or poached shrimp, cubes of soft flavorful cheese, sliced hard-boiled eggs, or mini avocado toasts.\u003c/p>\n\u003cfigure id=\"attachment_100095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-overhead.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heirloom Tomato Gazpacho\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 1/4 lbs (about 6 large) ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1 (12-oz) jar roasted red or piquillo peppers, roughly chopped\u003c/li>\n\u003cli>1/2 English cucumber, peeled and chopped\u003c/li>\n\u003cli>1 tablespoon Worcestershire sauce\u003c/li>\n\u003cli>2 tablespoons unseasoned rice vinegar\u003c/li>\n\u003cli>1/3 cup good-quality extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>Hot pepper sauce, such as Melinda’s habañero sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For Garnish\u003c/em>\u003c/strong>\n\u003cli>Avocado, peeled, seeded and diced\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"100130,100123,100131,100121,100120,100124,100125,100126,100129,100128,100097","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a blender, puree the tomatoes, roasted peppers, cucumber, Worcestershire, and vinegar until very smooth. While the machine is running, slowly add the olive oil. Season to taste with salt, pepper, and hot sauce. Pour the soup through a fine-mesh sieve set over a large bowl; use a rubber spatula to push the soup through.\u003c/li>\n\u003cli>Transfer to an airtight container and chill for at least an hour.\u003c/li>\n\u003cli>Garnish each serving with the avocado, a drizzle of olive oil and a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99985/heirloom-tomato-gazpacho-is-the-epitome-of-summertime-in-a-bowl","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1214","bayareabites_9711","bayareabites_11765","bayareabites_439"],"featImg":"bayareabites_100098","label":"bayareabites"},"bayareabites_68624":{"type":"posts","id":"bayareabites_68624","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68624","score":null,"sort":[1377098042000]},"guestAuthors":[],"slug":"getting-past-pesto-to-re-imagine-basil","title":"Getting Past Pesto to Re-Imagine Basil","publishDate":1377098042,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68637\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil-full.jpg\" alt=\"Basil. Photo: Serri Graslie\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Basil. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Serri Graslie, \u003ca href=\"http://www.npr.org/2013/08/21/200515210/getting-past-pesto-to-re-imagine-basil\">Kitchen Window at NPR Food\u003c/a> (8/21/2013)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#gazpacho\">Beet Gazpacho With Basil Sour Cream And Basil Chips\u003c/a>, \u003ca href=\"#peaches\">Prosciutto-Wrapped Peaches With Basil And Goat Cheese\u003c/a>, \u003ca href=\"#sorbet\">Lemon Basil Sorbet\u003c/a>, \u003ca href=\"#mojito\">Spicy Thai Basil Mojito\u003c/a> and \u003ca href=\"#soda\">Cherry Basil Soda\u003c/a>.\u003c/p>\n\u003cp>Basil is a mega-celebrity of the herb world and has some of the same problems that come with fame. Known mostly for its starring role in pesto, it's recognized by many people primarily as an ingredient in other Italian dishes such as pastas and \u003cem>caprese\u003c/em> salads. But if it were up to basil, it might prefer to be recognized for its work in lesser-known cuisines and recipes (the indie films and off-Broadway plays, if you will), where it shines in a different way and brings a new dimension to food.\u003c/p>\n\u003cp>Don't get me wrong — every summer, there's nothing I look forward to more than the first batch of pesto with straight-from-the-garden basil. It typifies the season for me and I could eat it every day. But to just stick with pesto is to typecast the herb and limit its potential.\u003c/p>\n\u003cp>When I started to think about how I could get beyond pesto, I looked to dishes I already loved and narrowed down a few that might benefit from the addition of basil. There was never a bad experiment. It lends a lovely herbal undertone to everything from sorbets to sodas; it shines as brightly in Thai cuisine as it does when muddled in a drink or baked into chips. Just abide by one rule: Treat it gently. If left in something hot for too long, the color and flavor can take an unappetizing turn.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Basil is one of the more combinable herbs because of its unusual flavor profile. Culinary herbologist Susan Belsinger says if you dig into the makeup of the plant, you'll find that it's \"a little chemical factory.\" Three distinct chemical compounds are responsible for many basils' nearly indescribable flavor: Methyl chavicol creates the anise and licorice tones, linalool is the floral element and eugenol adds spice and clove notes. When all of those harmonize, basil becomes a perfectly nuanced herb that, as Belsinger told me, \"improves, accentuates and uplifts food.\"\u003c/p>\n\u003cp>In addition to being complex, basil is also an incredibly diverse plant — there are dozens of species, with more popping up all the time because it crosses easily. The most popular varieties in the U.S. are cultivars of sweet basil and include Genovese, lemon and cinnamon. You might have to head to your garden or farmers market to find other varieties like Thai, holy and dark opal, but they're available.\u003c/p>\n\u003cp>https://vine.co/v/h7Wzu39FA5z\u003c/p>\n\u003cp>Once you've got some in hand, you should act quickly before it wilts. But if you won't use everything right away, Belsinger recommends keeping the stalks in a vase with water on the counter, instead of in the refrigerator. If you want to preserve that fresh flavor for months, she suggests making an herbal paste by roughly chopping the leaves in a food processor and adding enough olive oil to cover. Freeze it in plastic containers and scoop it out as needed.\u003c/p>\n\u003cp>You also can save fresh basil by storing the leaves in salt, a traditional method of preserving foods across the world. Just layer the clean, dry leaves with kosher salt in a sealable jar and keep it in the fridge. When using the basil, which will last for a few months, omit the salt in the recipe. I've used leaves preserved this way on top of pizzas and baked into other goods.\u003c/p>\n\u003cp>No matter what you do, it's hard to go wrong with basil. The leaves and flavors can vary wildly between species, but part of the fun of cooking with it is trying new varieties and combinations. So before the summer ends, consider casting your everyday basil in a new role. It just might surprise you.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"gazpacho\">\u003c/a>Recipe: Beet Gazpacho With Basil Sour Cream And Basil Chips\u003c/h3>\n\u003cp>\u003cem>The gazpacho recipe is adapted from one that appeared in \u003c/em>\u003ca href=\"http://www.gourmet.com/recipes/diaryofafoodie/2008/02/beetgazpacho\" target=\"_blank\">Gourmet Magazine\u003c/a>\u003cem> in 2008. Feel free to mix beet varieties.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68638\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil2.jpg\" alt=\"Beet Gazpacho With Basil Sour Cream And Basil Chips. Photo: Serri Graslie\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet Gazpacho With Basil Sour Cream And Basil Chips. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gazpacho\u003c/strong>\u003c/p>\n\u003cp>1 medium leek (white and pale-green parts only), halved lengthwise and coarsely chopped\u003c/p>\n\u003cp>2 pounds beets, peeled and sliced 1/4-inch thick\u003c/p>\n\u003cp>1/2 large onion, diced\u003c/p>\n\u003cp>1 large apple, peeled, cored, and sliced 1/4-inch thick\u003c/p>\n\u003cp>1 1/2 tablespoons olive oil\u003c/p>\n\u003cp>6 cups water\u003c/p>\n\u003cp>3 tablespoons cider vinegar, or to taste\u003c/p>\n\u003cp>1 tablespoon thyme\u003c/p>\n\u003cp>1 bay leaf\u003c/p>\n\u003cp>Salt and pepper, to taste\u003c/p>\n\u003cp>2 tablespoons Dijon mustard\u003c/p>\n\u003cp>Wash leek in a large bowl of water, agitating it, then lift out and drain well.\u003c/p>\n\u003cp>Cook leek, beets, onion, and apple in oil in a large heavy pot over medium heat, stirring occasionally until the onions are softened. Add water, vinegar, thyme, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat and cook at a bare simmer, uncovered, until vegetables and apple are tender. Discard bay leaf.\u003c/p>\n\u003cp>Add mustard before pureeing soup in batches until smooth (use caution when blending hot liquids). Chill.\u003c/p>\n\u003cp>Serve cold with basil sour cream and basil chips.\u003c/p>\n\u003cp>\u003cstrong>Basil Sour Cream\u003c/strong>\u003c/p>\n\u003cp>2/3 cup sour cream or creme fraiche\u003c/p>\n\u003cp>1/2 cup packed fresh basil leaves, washed and dried\u003c/p>\n\u003cp>Pepper, to taste\u003c/p>\n\u003cp>Puree sour cream with basil in food processor until leaves are finely chopped. Mix in pepper. Can be made ahead of time.\u003c/p>\n\u003cp>\u003cstrong>Basil Chips\u003c/strong>\u003c/p>\n\u003cp>12 fresh basil leaves, washed and dried\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1 teaspoon sea salt\u003c/p>\n\u003cp>Preheat oven to 325 degrees. Cover sheet pan with tin foil. Mix olive oil and salt in a small bowl. Dredge each leaf in the mixture, allowing excess to drip off. Space 1-inch apart on the pan and roast for 8 minutes. They will be slightly darkened and very delicate.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"peaches\">\u003c/a>Recipe: Prosciutto-Wrapped Peaches With Basil And Goat Cheese\u003c/h3>\n\u003cp>\u003cem>This simple recipe makes an easy and delicious appetizer. Consider drizzling balsamic vinegar over the peaches before serving.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68639\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil3.jpg\" alt=\"Prosciutto-Wrapped Peaches With Basil And Goat Cheese. Photo: Serri Graslie\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Peaches With Basil And Goat Cheese. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 servings\u003c/em>\u003c/p>\n\u003cp>1 large ripe peach, cut into 12 slices\u003c/p>\n\u003cp>4 ounces goat cheese\u003c/p>\n\u003cp>3 strips prosciutto, cut into quarters\u003c/p>\n\u003cp>12 medium-size fresh basil leaves, washed and dried\u003c/p>\n\u003cp>Toothpicks\u003c/p>\n\u003cp>Spoon two teaspoons of goat cheese onto a peach slice, add basil leaf and wrap with a prosciutto slice. Secure with a toothpick. Peaches can be made a few hours ahead of time\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sorbet\">\u003c/a>Recipe: Lemon Basil Sorbet\u003c/h3>\n\u003cp>\u003cem>This sorbet is based on a recipe by \u003c/em>\u003ca href=\"http://www.cuisinart.com/recipes/desserts/6025.html\" target=\"_blank\">Cuisinart\u003c/a>.\u003cem> Try experimenting with different types of basil — many of the varieties pair well with lemon.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68640\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil4.jpg\" alt=\"Lemon Basil Sorbet. Photo: Serri Graslie\" width=\"462\" height=\"618\" class=\"size-full wp-image-68640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemon Basil Sorbet. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 10 1/2-cup servings\u003c/em>\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>1 1/2 cups granulated sugar\u003c/p>\n\u003cp>1 1/2 tablespoons lemon zest\u003c/p>\n\u003cp>2 cup packed fresh lemon basil, washed and dried\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>2 cups fresh lemon juice\u003c/p>\n\u003cp>Prepare a lemon simple syrup with the water, sugar and the lemon zest by combining all three in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. Remove from heat. Once the simple syrup is ready, add the basil and a pinch of salt. Let the mixture steep for 30 minutes. Stir in the lemon juice. Cover and refrigerate 2 to 3 hours, or overnight. Strain the chilled mixture through a fine mesh strainer. Freeze in ice cream maker according to manufacturer's directions.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mojito\">\u003c/a>Recipe: Spicy Thai Basil Mojito\u003c/h3>\n\u003cp>\u003cem>Feel free to use the chili of your choice for this drink — Thai chilis and serranos are both good options. You can also substitute galangal for the ginger in the syrup if you can find it; just use less of it because it's quite strong.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68641\" class=\"wp-caption aligncenter\" style=\"max-width: 1047px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil5.jpg\" alt=\"Spicy Thai Basil Mojito. Photo: Serri Graslie\" width=\"1047\" height=\"1502\" class=\"size-full wp-image-68641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Thai Basil Mojito. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mint Ginger Simple Syrup\u003c/strong>\u003c/p>\n\u003cp>1/4 cup fresh mint leaves, packed\u003c/p>\n\u003cp>1 1/2-inch nub of ginger peeled and chopped into 1/4-inch rounds\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>Combine ingredients in small saucepan. Simmer over low heat for 15 minutes. Remove from heat, strain and cool.\u003c/p>\n\u003cp>\u003cstrong>Mojito\u003c/strong>\u003c/p>\n\u003cp>1/4 cup Thai basil leaves, washed and dried\u003c/p>\n\u003cp>1 1/2 ounce white rum\u003c/p>\n\u003cp>1 1/2 ounce mint ginger simple syrup\u003c/p>\n\u003cp>1 Thai chili, sliced into 1/4-inch rounds\u003c/p>\n\u003cp>Lime\u003c/p>\n\u003cp>Seltzer\u003c/p>\n\u003cp>Muddle basil leaves in the bottom of a glass. Add rum, simple syrup, 1-2 pieces of chili and a squeeze of fresh lime juice. Add ice and top off with seltzer.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soda\">\u003c/a>Recipe: Cherry Basil Soda\u003c/h3>\n\u003cp>\u003cem>If you don't want to ferment this in a bottle, you can just add seltzer water to the syrup once it's cooled. If fermenting, do not use glass bottles because they could explode. \u003c/em>\u003ca href=\"https://www.midwestsupplies.com/red-star-wine-yeasts-5-grams-pasteur-champagne.html?utm_medium=feeds&utm_source=google&gdftrk=gdfV24959_a_7c1306_a_7c6184_a_7c8805&gclid=CNfXwqL27rgCFYik4AodeisAfQ\" target=\"_blank\">Champagne yeast\u003c/a>\u003cem> and sanitizer can be found online and in home-brew/winemaking stores. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68642\" class=\"wp-caption aligncenter\" style=\"max-width: 1026px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil6.jpg\" alt=\"Cherry Basil Soda. Photo: Serri Graslie\" width=\"1026\" height=\"1533\" class=\"size-full wp-image-68642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cherry Basil Soda. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 12-ounce drinks\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Syrup\u003c/strong>\u003c/p>\n\u003cp>4 cups sweet cherries, pitted\u003c/p>\n\u003cp>1 2/3 cup sugar\u003c/p>\n\u003cp>1 cup fresh packed basil, washed and dried\u003c/p>\n\u003cp>Lemon\u003c/p>\n\u003cp>\u003cstrong>Bottling\u003c/strong>\u003c/p>\n\u003cp>12 12-ounce plastic soda bottles and caps\u003c/p>\n\u003cp>Nonchlorine sanitizer, like iodine\u003c/p>\n\u003cp>1/4 teaspoon Champagne yeast\u003c/p>\n\u003cp>1 cup warm water\u003c/p>\n\u003cp>Filtered water\u003c/p>\n\u003cp>Combine cherries with sugar in a saucepan. Simmer until cherries begin to release their juices and soften. Remove from heat and blend mixture until smooth. Steep basil leaves in the syrup until it reaches 90 degrees. Strain using mesh strainer, pushing on solids to release liquid.\u003c/p>\n\u003cp>Sanitize bottles and caps with a cleanser like those used in home-brewing. Combine Champagne yeast with warm water, allowing it to sit for 5 minutes. Spoon 1 teaspoon of the yeast mixture into each bottle. Add 3 1/2 tablespoons cherry syrup to each. Top off with filtered water, leaving 2 inches of head space at the top.\u003c/p>\n\u003cp>Store bottles in a warm, dark place. Check on them often by pressing on the bottles — they are fully carbonated when you can no longer make an indent (it usually takes a few days). Transfer the bottles to the refrigerator. \u003c/p>\n\u003cp>\u003cem>Serri Graslie is a producer for NPR.org and \u003cem>All Things Considered\u003c/em>. She \u003ca href=\"http://www.serrigraslie.com\" target=\"_blank\">writes\u003c/a> and \u003ca href=\"https://twitter.com/sgraslie\" target=\"_blank\">tweets\u003c/a> about food when she's not foisting it on other people. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Basil is a mega-celebrity of the herb world. But if it had a choice, it might prefer to be recognized for its work in lesser-known cuisines and recipes (the indie films and off-Broadway plays, if you will), where it shines in a different way and brings a new dimension to food.","status":"publish","parent":0,"modified":1377098042,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":91,"wordCount":1734},"headData":{"title":"Getting Past Pesto to Re-Imagine Basil | KQED","description":"Basil is a mega-celebrity of the herb world. But if it had a choice, it might prefer to be recognized for its work in lesser-known cuisines and recipes (the indie films and off-Broadway plays, if you will), where it shines in a different way and brings a new dimension to food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"68624 http://blogs.kqed.org/bayareabites/?p=68624","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/21/getting-past-pesto-to-re-imagine-basil/","disqusTitle":"Getting Past Pesto to Re-Imagine Basil","nprByline":"Serri Graslie","nprStoryId":"200515210","nprApiLink":"http://api.npr.org/query?id=200515210&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/08/21/200515210/getting-past-pesto-to-re-imagine-basil?ft=3&f=200515210","nprRetrievedStory":"1","nprPubDate":"Wed, 21 Aug 2013 00:03:00 -0400","nprStoryDate":"Wed, 21 Aug 2013 00:02:00 -0400","nprLastModifiedDate":"Tue, 20 Aug 2013 20:11:32 -0400","path":"/bayareabites/68624/getting-past-pesto-to-re-imagine-basil","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68637\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil-full.jpg\" alt=\"Basil. Photo: Serri Graslie\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Basil. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Serri Graslie, \u003ca href=\"http://www.npr.org/2013/08/21/200515210/getting-past-pesto-to-re-imagine-basil\">Kitchen Window at NPR Food\u003c/a> (8/21/2013)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#gazpacho\">Beet Gazpacho With Basil Sour Cream And Basil Chips\u003c/a>, \u003ca href=\"#peaches\">Prosciutto-Wrapped Peaches With Basil And Goat Cheese\u003c/a>, \u003ca href=\"#sorbet\">Lemon Basil Sorbet\u003c/a>, \u003ca href=\"#mojito\">Spicy Thai Basil Mojito\u003c/a> and \u003ca href=\"#soda\">Cherry Basil Soda\u003c/a>.\u003c/p>\n\u003cp>Basil is a mega-celebrity of the herb world and has some of the same problems that come with fame. Known mostly for its starring role in pesto, it's recognized by many people primarily as an ingredient in other Italian dishes such as pastas and \u003cem>caprese\u003c/em> salads. But if it were up to basil, it might prefer to be recognized for its work in lesser-known cuisines and recipes (the indie films and off-Broadway plays, if you will), where it shines in a different way and brings a new dimension to food.\u003c/p>\n\u003cp>Don't get me wrong — every summer, there's nothing I look forward to more than the first batch of pesto with straight-from-the-garden basil. It typifies the season for me and I could eat it every day. But to just stick with pesto is to typecast the herb and limit its potential.\u003c/p>\n\u003cp>When I started to think about how I could get beyond pesto, I looked to dishes I already loved and narrowed down a few that might benefit from the addition of basil. There was never a bad experiment. It lends a lovely herbal undertone to everything from sorbets to sodas; it shines as brightly in Thai cuisine as it does when muddled in a drink or baked into chips. Just abide by one rule: Treat it gently. If left in something hot for too long, the color and flavor can take an unappetizing turn.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Basil is one of the more combinable herbs because of its unusual flavor profile. Culinary herbologist Susan Belsinger says if you dig into the makeup of the plant, you'll find that it's \"a little chemical factory.\" Three distinct chemical compounds are responsible for many basils' nearly indescribable flavor: Methyl chavicol creates the anise and licorice tones, linalool is the floral element and eugenol adds spice and clove notes. When all of those harmonize, basil becomes a perfectly nuanced herb that, as Belsinger told me, \"improves, accentuates and uplifts food.\"\u003c/p>\n\u003cp>In addition to being complex, basil is also an incredibly diverse plant — there are dozens of species, with more popping up all the time because it crosses easily. The most popular varieties in the U.S. are cultivars of sweet basil and include Genovese, lemon and cinnamon. You might have to head to your garden or farmers market to find other varieties like Thai, holy and dark opal, but they're available.\u003c/p>\n\u003cp>https://vine.co/v/h7Wzu39FA5z\u003c/p>\n\u003cp>Once you've got some in hand, you should act quickly before it wilts. But if you won't use everything right away, Belsinger recommends keeping the stalks in a vase with water on the counter, instead of in the refrigerator. If you want to preserve that fresh flavor for months, she suggests making an herbal paste by roughly chopping the leaves in a food processor and adding enough olive oil to cover. Freeze it in plastic containers and scoop it out as needed.\u003c/p>\n\u003cp>You also can save fresh basil by storing the leaves in salt, a traditional method of preserving foods across the world. Just layer the clean, dry leaves with kosher salt in a sealable jar and keep it in the fridge. When using the basil, which will last for a few months, omit the salt in the recipe. I've used leaves preserved this way on top of pizzas and baked into other goods.\u003c/p>\n\u003cp>No matter what you do, it's hard to go wrong with basil. The leaves and flavors can vary wildly between species, but part of the fun of cooking with it is trying new varieties and combinations. So before the summer ends, consider casting your everyday basil in a new role. It just might surprise you.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"gazpacho\">\u003c/a>Recipe: Beet Gazpacho With Basil Sour Cream And Basil Chips\u003c/h3>\n\u003cp>\u003cem>The gazpacho recipe is adapted from one that appeared in \u003c/em>\u003ca href=\"http://www.gourmet.com/recipes/diaryofafoodie/2008/02/beetgazpacho\" target=\"_blank\">Gourmet Magazine\u003c/a>\u003cem> in 2008. Feel free to mix beet varieties.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68638\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil2.jpg\" alt=\"Beet Gazpacho With Basil Sour Cream And Basil Chips. Photo: Serri Graslie\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet Gazpacho With Basil Sour Cream And Basil Chips. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gazpacho\u003c/strong>\u003c/p>\n\u003cp>1 medium leek (white and pale-green parts only), halved lengthwise and coarsely chopped\u003c/p>\n\u003cp>2 pounds beets, peeled and sliced 1/4-inch thick\u003c/p>\n\u003cp>1/2 large onion, diced\u003c/p>\n\u003cp>1 large apple, peeled, cored, and sliced 1/4-inch thick\u003c/p>\n\u003cp>1 1/2 tablespoons olive oil\u003c/p>\n\u003cp>6 cups water\u003c/p>\n\u003cp>3 tablespoons cider vinegar, or to taste\u003c/p>\n\u003cp>1 tablespoon thyme\u003c/p>\n\u003cp>1 bay leaf\u003c/p>\n\u003cp>Salt and pepper, to taste\u003c/p>\n\u003cp>2 tablespoons Dijon mustard\u003c/p>\n\u003cp>Wash leek in a large bowl of water, agitating it, then lift out and drain well.\u003c/p>\n\u003cp>Cook leek, beets, onion, and apple in oil in a large heavy pot over medium heat, stirring occasionally until the onions are softened. Add water, vinegar, thyme, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat and cook at a bare simmer, uncovered, until vegetables and apple are tender. Discard bay leaf.\u003c/p>\n\u003cp>Add mustard before pureeing soup in batches until smooth (use caution when blending hot liquids). Chill.\u003c/p>\n\u003cp>Serve cold with basil sour cream and basil chips.\u003c/p>\n\u003cp>\u003cstrong>Basil Sour Cream\u003c/strong>\u003c/p>\n\u003cp>2/3 cup sour cream or creme fraiche\u003c/p>\n\u003cp>1/2 cup packed fresh basil leaves, washed and dried\u003c/p>\n\u003cp>Pepper, to taste\u003c/p>\n\u003cp>Puree sour cream with basil in food processor until leaves are finely chopped. Mix in pepper. Can be made ahead of time.\u003c/p>\n\u003cp>\u003cstrong>Basil Chips\u003c/strong>\u003c/p>\n\u003cp>12 fresh basil leaves, washed and dried\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1 teaspoon sea salt\u003c/p>\n\u003cp>Preheat oven to 325 degrees. Cover sheet pan with tin foil. Mix olive oil and salt in a small bowl. Dredge each leaf in the mixture, allowing excess to drip off. Space 1-inch apart on the pan and roast for 8 minutes. They will be slightly darkened and very delicate.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"peaches\">\u003c/a>Recipe: Prosciutto-Wrapped Peaches With Basil And Goat Cheese\u003c/h3>\n\u003cp>\u003cem>This simple recipe makes an easy and delicious appetizer. Consider drizzling balsamic vinegar over the peaches before serving.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68639\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil3.jpg\" alt=\"Prosciutto-Wrapped Peaches With Basil And Goat Cheese. Photo: Serri Graslie\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Peaches With Basil And Goat Cheese. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 servings\u003c/em>\u003c/p>\n\u003cp>1 large ripe peach, cut into 12 slices\u003c/p>\n\u003cp>4 ounces goat cheese\u003c/p>\n\u003cp>3 strips prosciutto, cut into quarters\u003c/p>\n\u003cp>12 medium-size fresh basil leaves, washed and dried\u003c/p>\n\u003cp>Toothpicks\u003c/p>\n\u003cp>Spoon two teaspoons of goat cheese onto a peach slice, add basil leaf and wrap with a prosciutto slice. Secure with a toothpick. Peaches can be made a few hours ahead of time\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sorbet\">\u003c/a>Recipe: Lemon Basil Sorbet\u003c/h3>\n\u003cp>\u003cem>This sorbet is based on a recipe by \u003c/em>\u003ca href=\"http://www.cuisinart.com/recipes/desserts/6025.html\" target=\"_blank\">Cuisinart\u003c/a>.\u003cem> Try experimenting with different types of basil — many of the varieties pair well with lemon.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68640\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil4.jpg\" alt=\"Lemon Basil Sorbet. Photo: Serri Graslie\" width=\"462\" height=\"618\" class=\"size-full wp-image-68640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemon Basil Sorbet. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 10 1/2-cup servings\u003c/em>\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>1 1/2 cups granulated sugar\u003c/p>\n\u003cp>1 1/2 tablespoons lemon zest\u003c/p>\n\u003cp>2 cup packed fresh lemon basil, washed and dried\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>2 cups fresh lemon juice\u003c/p>\n\u003cp>Prepare a lemon simple syrup with the water, sugar and the lemon zest by combining all three in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. Remove from heat. Once the simple syrup is ready, add the basil and a pinch of salt. Let the mixture steep for 30 minutes. Stir in the lemon juice. Cover and refrigerate 2 to 3 hours, or overnight. Strain the chilled mixture through a fine mesh strainer. Freeze in ice cream maker according to manufacturer's directions.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mojito\">\u003c/a>Recipe: Spicy Thai Basil Mojito\u003c/h3>\n\u003cp>\u003cem>Feel free to use the chili of your choice for this drink — Thai chilis and serranos are both good options. You can also substitute galangal for the ginger in the syrup if you can find it; just use less of it because it's quite strong.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68641\" class=\"wp-caption aligncenter\" style=\"max-width: 1047px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil5.jpg\" alt=\"Spicy Thai Basil Mojito. Photo: Serri Graslie\" width=\"1047\" height=\"1502\" class=\"size-full wp-image-68641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Thai Basil Mojito. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mint Ginger Simple Syrup\u003c/strong>\u003c/p>\n\u003cp>1/4 cup fresh mint leaves, packed\u003c/p>\n\u003cp>1 1/2-inch nub of ginger peeled and chopped into 1/4-inch rounds\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>Combine ingredients in small saucepan. Simmer over low heat for 15 minutes. Remove from heat, strain and cool.\u003c/p>\n\u003cp>\u003cstrong>Mojito\u003c/strong>\u003c/p>\n\u003cp>1/4 cup Thai basil leaves, washed and dried\u003c/p>\n\u003cp>1 1/2 ounce white rum\u003c/p>\n\u003cp>1 1/2 ounce mint ginger simple syrup\u003c/p>\n\u003cp>1 Thai chili, sliced into 1/4-inch rounds\u003c/p>\n\u003cp>Lime\u003c/p>\n\u003cp>Seltzer\u003c/p>\n\u003cp>Muddle basil leaves in the bottom of a glass. Add rum, simple syrup, 1-2 pieces of chili and a squeeze of fresh lime juice. Add ice and top off with seltzer.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soda\">\u003c/a>Recipe: Cherry Basil Soda\u003c/h3>\n\u003cp>\u003cem>If you don't want to ferment this in a bottle, you can just add seltzer water to the syrup once it's cooled. If fermenting, do not use glass bottles because they could explode. \u003c/em>\u003ca href=\"https://www.midwestsupplies.com/red-star-wine-yeasts-5-grams-pasteur-champagne.html?utm_medium=feeds&utm_source=google&gdftrk=gdfV24959_a_7c1306_a_7c6184_a_7c8805&gclid=CNfXwqL27rgCFYik4AodeisAfQ\" target=\"_blank\">Champagne yeast\u003c/a>\u003cem> and sanitizer can be found online and in home-brew/winemaking stores. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68642\" class=\"wp-caption aligncenter\" style=\"max-width: 1026px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil6.jpg\" alt=\"Cherry Basil Soda. Photo: Serri Graslie\" width=\"1026\" height=\"1533\" class=\"size-full wp-image-68642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cherry Basil Soda. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 12-ounce drinks\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Syrup\u003c/strong>\u003c/p>\n\u003cp>4 cups sweet cherries, pitted\u003c/p>\n\u003cp>1 2/3 cup sugar\u003c/p>\n\u003cp>1 cup fresh packed basil, washed and dried\u003c/p>\n\u003cp>Lemon\u003c/p>\n\u003cp>\u003cstrong>Bottling\u003c/strong>\u003c/p>\n\u003cp>12 12-ounce plastic soda bottles and caps\u003c/p>\n\u003cp>Nonchlorine sanitizer, like iodine\u003c/p>\n\u003cp>1/4 teaspoon Champagne yeast\u003c/p>\n\u003cp>1 cup warm water\u003c/p>\n\u003cp>Filtered water\u003c/p>\n\u003cp>Combine cherries with sugar in a saucepan. Simmer until cherries begin to release their juices and soften. Remove from heat and blend mixture until smooth. Steep basil leaves in the syrup until it reaches 90 degrees. Strain using mesh strainer, pushing on solids to release liquid.\u003c/p>\n\u003cp>Sanitize bottles and caps with a cleanser like those used in home-brewing. Combine Champagne yeast with warm water, allowing it to sit for 5 minutes. Spoon 1 teaspoon of the yeast mixture into each bottle. Add 3 1/2 tablespoons cherry syrup to each. Top off with filtered water, leaving 2 inches of head space at the top.\u003c/p>\n\u003cp>Store bottles in a warm, dark place. Check on them often by pressing on the bottles — they are fully carbonated when you can no longer make an indent (it usually takes a few days). Transfer the bottles to the refrigerator. \u003c/p>\n\u003cp>\u003cem>Serri Graslie is a producer for NPR.org and \u003cem>All Things Considered\u003c/em>. She \u003ca href=\"http://www.serrigraslie.com\" target=\"_blank\">writes\u003c/a> and \u003ca href=\"https://twitter.com/sgraslie\" target=\"_blank\">tweets\u003c/a> about food when she's not foisting it on other people. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68624/getting-past-pesto-to-re-imagine-basil","authors":["byline_bayareabites_68624"],"categories":["bayareabites_2695","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_12249","bayareabites_1214","bayareabites_11086","bayareabites_88","bayareabites_11054"],"featImg":"bayareabites_68625","label":"bayareabites"},"bayareabites_14769":{"type":"posts","id":"bayareabites_14769","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14769","score":null,"sort":[1278255637000]},"guestAuthors":[],"slug":"strawberry-gazpacho","title":"Strawberry Gazpacho","publishDate":1278255637,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/flag-soup.jpg\">\u003cimg class=\"alignnone size-full wp-image-15096\" title=\"Flag gazpacho soup for the 4th of July\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/flag-soup.jpg\" alt=\"Flag gazpacho soup for the 4th of July\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Happy 4th of July! To me, the 4th of July is a small-town holiday, and not just because of the inevitable disappointment of San Francisco's fog-shrouded fireworks. This is a day for shiny fire trucks and kids with red-white-and-blue ribbons woven through the spokes of their bikes riding down Main Street, for the scent of hamburgers grilling at the neighbors' house, for popsicles dripping sticky down your arm and the magic glow of sparklers in the deepening twilight, an appetizer to the fireworks booming over the high school football field.\u003c/p>\n\u003cp>Walking down the street in Novato, where I'm house-sitting for the next few weeks, every shop is festooned with flags, glitter, and red, white, and blue. From Mill Valley to Noe Valley, goofy patriotism wins the day when it comes to decor. Can there be too much bunting? Too many Uncle Sam hats covered in stars and stripes? Too many cupcakes topped with raspberries and blueberries?\u003c/p>\n\u003cp>Unlike, say, Thanksgiving, the 4th of July is a holiday where everyone wants to eat, but no one really wants to cook. For one, unless you live right in chilly San Francisco, it's too hot to be in the kitchen, not when there's ice-cold beer in the cooler and lemonade on the patio. Get someone--your husband, your butch spouse--to man (or woman) the grill, pile up the sausages, salmon, or burgers around them, hand them a cold drink and presto! Your entree is complete. There remains only the sides, and anyone can pour out a bowl of chips, put out some hummus and salsa (we're a melting-pot country, after all), toss together some potato salad and lay out the buns, pickles, lettuce and tomato.\u003c/p>\n\u003cp>Oh, would that it were that easy! I've been to many, many summer barbecues like that, and there's always a catch. You see, getting the grill started is the duty of the host. And somehow, the host is always too busy cracking beers and kicking back with the bros to notice how half the guests (usually, in my experience, the less chip-inclined female half) are ready to gnaw their own arms in hunger by the time the charcoal is finally ignited. Note to grillers: charcoal takes a long time to heat up and burn down. Longer than you think! Really! Even you with the flick-the-button propane grills, some preheating is necessary, especially if you're doing ribs or chicken.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rather than start surreptitiously searching my hosts' drawers for matches, though, I've learned a trick that never fails: Bring gazpacho.\u003c/p>\n\u003cp>Gazpacho, my friends, is the 4th of July barbecue's best friend. Face it: no one really wants to eat salad at a barbecue. Undressed, it shrivels; dressed, it turns to sludge after an hour in the sun. All those leafy greens take up valuable paper-plate real estate, space that could be better filled with pita chips and guacamole. But when the good parts--the tomatoes, the cucumbers, the olive oil and vinegar--are diced, pureed, and chilled into an easily drinkable soup, what was once superfluous becomes madly refreshing and much more satisfying than a pile of lettuce. As California native M.F.K. Fisher wrote in \u003cem>How to Cook a Wolf,\u003c/em> in 1942,\u003c/p>\n\u003cblockquote>\u003cp>\"...it is the perfect summer soup, tantalizing, fresh, and faintly perverse as are all primitive dishes eaten by too-worldly people.\u003c/p>\n\u003cp>It is good for lunch, or for supper. It is especially good if you have a barbecue, and want some legitimate and not too alcoholic way to keep your guests busy while you turn the steak: put a big tureen of it on the table, and let them serve themselves into cups, and eat toasted crusts with it if they want. Then when you declare the entree done, whether it be filet or ground-round patties, you will find appetites sharp and wits fairly clear, and a satisfying patina of conversation glimmering in the air.\"\u003c/p>\u003c/blockquote>\n\u003cp>There are many different gazpachos, all born from the baking summers of Andalusia in central Spain, and since adapted all around the world. Right now, since truly fabulous local tomatoes are still a month away, my current favorite version uses strawberries to boost that perfect balance of acid and sweet.\u003c/p>\n\u003cp>Many recipes call for canned tomato or V8 juice; I find it too tongue-coatingly thick and metallic for something as pure as this salad soup. Ice water helps the cool vegetables along; you can add more ice cubes after chilling, to keep it cold on the buffet. Serve in a punch bowl or pitcher, with glasses or mugs alongside. It also makes a great first course for a sit-down lunch; in that case, add a spoonful of finely diced strawberries, tomatoes, and cucumbers to each bowl, and drizzle with basil oil just before serving. Or, for true 4th of July kitsch, you can top each bowl with stripes of creme fraiche and \"stars\" of fresh blueberries. Hurrah for the red, white, and blue!\u003c/p>\n\u003cp>\u003cstrong>Strawberry Gazpacho\u003c/strong>\u003cbr>\nSweet summer strawberries give a certain \u003cem>je ne sais quoi\u003c/em> to this excellent warm-weather refresher, especially in the early summer before local tomatoes are ripe.\u003cbr>\n\u003cem>Makes 1 ½ quarts (6 cups)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 pints strawberries, preferably organic, hulled\u003cbr>\n1 red pepper, seeds removed, chopped\u003cbr>\n1 large tomato, cored\u003cbr>\n½ sweet onion, such as Maui, Vidalia, or Walla Walla, peeled and chopped\u003cbr>\n1 clove garlic, peeled\u003cbr>\n1 large cucumber, peeled and chopped\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp extra-virgin olive oil, or to taste\u003cbr>\n1/4 tsp sea salt, or to taste\u003cbr>\nfreshly ground pepper\u003cbr>\n1 cup ice water, or as needed\u003c/p>\n\u003cp>Basil Oil\u003cbr>\n1/2 cup basil leaves, loosely packed\u003cbr>\n1/3 cup olive oil\u003c/p>\n\u003cp>Garnish\u003cbr>\n1 pint strawberries, hulled and finely diced\u003cbr>\n1 cucumber, peeled, seeds scooped out, finely diced\u003cbr>\ngenerous handful of small pear or cherry tomatoes, seeds removed, finely diced\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine strawberries, vegetables, vinegar, oil, salt and pepper, and ½ cup water. Stir well and refrigerate for one to three hours to let flavors blend.\u003c/p>\n\u003cp>2. Pour mixture into a blender and puree until smooth. Taste for seasoning, adding more salt, vinegar, or oil as needed. Add more water if gazpacho seems too thick. If desired, strain through a chinois or medium strainer for a smoother texture. Refrigerate for several hours, until thoroughly chilled.\u003c/p>\n\u003cp>3. While soup is chilling, make basil oil. To preserve the leaves’ bright green color, blanch basil in boiling water for 10 seconds. Drain and pat dry. Puree with oil until smooth. Cover tightly and refrigerate until needed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Just before serving, dice garnish ingredients and toss together. Pour soup into small bowls or shot glasses. Top each serving with a spoonful of garnish and a few drops of basil oil.\u003c/p>\n\n","blocks":[],"excerpt":"Heading off to a 4th of July barbecue? Make your hosts (and their guests) happy: bring gazpacho! And not just any old gazpacho, but a luscious version that adds ripe summer strawberries for that perfect balance of tangy and sweet.","status":"publish","parent":0,"modified":1550611340,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1147},"headData":{"title":"Strawberry Gazpacho | KQED","description":"Heading off to a 4th of July barbecue? Make your hosts (and their guests) happy: bring gazpacho! And not just any old gazpacho, but a luscious version that adds ripe summer strawberries for that perfect balance of tangy and sweet.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"14769 http://blogs.kqed.org/bayareabites/?p=14769","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/04/strawberry-gazpacho/","disqusTitle":"Strawberry Gazpacho","path":"/bayareabites/14769/strawberry-gazpacho","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/flag-soup.jpg\">\u003cimg class=\"alignnone size-full wp-image-15096\" title=\"Flag gazpacho soup for the 4th of July\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/flag-soup.jpg\" alt=\"Flag gazpacho soup for the 4th of July\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Happy 4th of July! To me, the 4th of July is a small-town holiday, and not just because of the inevitable disappointment of San Francisco's fog-shrouded fireworks. This is a day for shiny fire trucks and kids with red-white-and-blue ribbons woven through the spokes of their bikes riding down Main Street, for the scent of hamburgers grilling at the neighbors' house, for popsicles dripping sticky down your arm and the magic glow of sparklers in the deepening twilight, an appetizer to the fireworks booming over the high school football field.\u003c/p>\n\u003cp>Walking down the street in Novato, where I'm house-sitting for the next few weeks, every shop is festooned with flags, glitter, and red, white, and blue. From Mill Valley to Noe Valley, goofy patriotism wins the day when it comes to decor. Can there be too much bunting? Too many Uncle Sam hats covered in stars and stripes? Too many cupcakes topped with raspberries and blueberries?\u003c/p>\n\u003cp>Unlike, say, Thanksgiving, the 4th of July is a holiday where everyone wants to eat, but no one really wants to cook. For one, unless you live right in chilly San Francisco, it's too hot to be in the kitchen, not when there's ice-cold beer in the cooler and lemonade on the patio. Get someone--your husband, your butch spouse--to man (or woman) the grill, pile up the sausages, salmon, or burgers around them, hand them a cold drink and presto! Your entree is complete. There remains only the sides, and anyone can pour out a bowl of chips, put out some hummus and salsa (we're a melting-pot country, after all), toss together some potato salad and lay out the buns, pickles, lettuce and tomato.\u003c/p>\n\u003cp>Oh, would that it were that easy! I've been to many, many summer barbecues like that, and there's always a catch. You see, getting the grill started is the duty of the host. And somehow, the host is always too busy cracking beers and kicking back with the bros to notice how half the guests (usually, in my experience, the less chip-inclined female half) are ready to gnaw their own arms in hunger by the time the charcoal is finally ignited. Note to grillers: charcoal takes a long time to heat up and burn down. Longer than you think! Really! Even you with the flick-the-button propane grills, some preheating is necessary, especially if you're doing ribs or chicken.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rather than start surreptitiously searching my hosts' drawers for matches, though, I've learned a trick that never fails: Bring gazpacho.\u003c/p>\n\u003cp>Gazpacho, my friends, is the 4th of July barbecue's best friend. Face it: no one really wants to eat salad at a barbecue. Undressed, it shrivels; dressed, it turns to sludge after an hour in the sun. All those leafy greens take up valuable paper-plate real estate, space that could be better filled with pita chips and guacamole. But when the good parts--the tomatoes, the cucumbers, the olive oil and vinegar--are diced, pureed, and chilled into an easily drinkable soup, what was once superfluous becomes madly refreshing and much more satisfying than a pile of lettuce. As California native M.F.K. Fisher wrote in \u003cem>How to Cook a Wolf,\u003c/em> in 1942,\u003c/p>\n\u003cblockquote>\u003cp>\"...it is the perfect summer soup, tantalizing, fresh, and faintly perverse as are all primitive dishes eaten by too-worldly people.\u003c/p>\n\u003cp>It is good for lunch, or for supper. It is especially good if you have a barbecue, and want some legitimate and not too alcoholic way to keep your guests busy while you turn the steak: put a big tureen of it on the table, and let them serve themselves into cups, and eat toasted crusts with it if they want. Then when you declare the entree done, whether it be filet or ground-round patties, you will find appetites sharp and wits fairly clear, and a satisfying patina of conversation glimmering in the air.\"\u003c/p>\u003c/blockquote>\n\u003cp>There are many different gazpachos, all born from the baking summers of Andalusia in central Spain, and since adapted all around the world. Right now, since truly fabulous local tomatoes are still a month away, my current favorite version uses strawberries to boost that perfect balance of acid and sweet.\u003c/p>\n\u003cp>Many recipes call for canned tomato or V8 juice; I find it too tongue-coatingly thick and metallic for something as pure as this salad soup. Ice water helps the cool vegetables along; you can add more ice cubes after chilling, to keep it cold on the buffet. Serve in a punch bowl or pitcher, with glasses or mugs alongside. It also makes a great first course for a sit-down lunch; in that case, add a spoonful of finely diced strawberries, tomatoes, and cucumbers to each bowl, and drizzle with basil oil just before serving. Or, for true 4th of July kitsch, you can top each bowl with stripes of creme fraiche and \"stars\" of fresh blueberries. Hurrah for the red, white, and blue!\u003c/p>\n\u003cp>\u003cstrong>Strawberry Gazpacho\u003c/strong>\u003cbr>\nSweet summer strawberries give a certain \u003cem>je ne sais quoi\u003c/em> to this excellent warm-weather refresher, especially in the early summer before local tomatoes are ripe.\u003cbr>\n\u003cem>Makes 1 ½ quarts (6 cups)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 pints strawberries, preferably organic, hulled\u003cbr>\n1 red pepper, seeds removed, chopped\u003cbr>\n1 large tomato, cored\u003cbr>\n½ sweet onion, such as Maui, Vidalia, or Walla Walla, peeled and chopped\u003cbr>\n1 clove garlic, peeled\u003cbr>\n1 large cucumber, peeled and chopped\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp extra-virgin olive oil, or to taste\u003cbr>\n1/4 tsp sea salt, or to taste\u003cbr>\nfreshly ground pepper\u003cbr>\n1 cup ice water, or as needed\u003c/p>\n\u003cp>Basil Oil\u003cbr>\n1/2 cup basil leaves, loosely packed\u003cbr>\n1/3 cup olive oil\u003c/p>\n\u003cp>Garnish\u003cbr>\n1 pint strawberries, hulled and finely diced\u003cbr>\n1 cucumber, peeled, seeds scooped out, finely diced\u003cbr>\ngenerous handful of small pear or cherry tomatoes, seeds removed, finely diced\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine strawberries, vegetables, vinegar, oil, salt and pepper, and ½ cup water. Stir well and refrigerate for one to three hours to let flavors blend.\u003c/p>\n\u003cp>2. Pour mixture into a blender and puree until smooth. Taste for seasoning, adding more salt, vinegar, or oil as needed. Add more water if gazpacho seems too thick. If desired, strain through a chinois or medium strainer for a smoother texture. Refrigerate for several hours, until thoroughly chilled.\u003c/p>\n\u003cp>3. While soup is chilling, make basil oil. To preserve the leaves’ bright green color, blanch basil in boiling water for 10 seconds. Drain and pat dry. Puree with oil until smooth. Cover tightly and refrigerate until needed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Just before serving, dice garnish ingredients and toss together. Pour soup into small bowls or shot glasses. Top each serving with a spoonful of garnish and a few drops of basil oil.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14769/strawberry-gazpacho","authors":["5038"],"categories":["bayareabites_752","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_8243","bayareabites_244","bayareabites_1214","bayareabites_14738","bayareabites_439","bayareabites_10409","bayareabites_3682"],"featImg":"bayareabites_15096","label":"bayareabites"},"bayareabites_1548":{"type":"posts","id":"bayareabites_1548","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1548","score":null,"sort":[1224178897000]},"guestAuthors":[],"slug":"one-last-tomato-hurrah","title":"One Last Tomato Hurrah","publishDate":1224178897,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/gazpacho.jpg\" alt=\"gazpacho\" align=\"left\">This summer I made a vow to get over to the farmers' market—any farmers' market—once a week. For the most part I've managed to do it. And for the past 3 or 4 months I've purchased a bag of fresh ripe tomatoes each week. Ever since they hit the market, I've been obsessed. And now I'm in a downright panic, as they are on their way out. \u003c/p>\n\u003cp>This week, I had a pile of gorgeous \u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/farm_26.php\">Ella Bella\u003c/a> tomatoes—my favorite tomato vendor at the SF farmers' market who just pulled up stakes and moved to Hawaii, wah!—which were threatening to go bad (it's been a busy week!). So, as my one last hurrah, and in celebration of the amazingly sweet, delicious tomatoes I had on hand, I came up with this super fresh, super fast, and super easy gazpacho. It's a delicious way to bid tomatoes farewell for another year.\u003c/p>\n\u003cp>There are tons of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/12/cucumber-gazpacho/\">versions\u003c/a> of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/09/14/cold-soup-for-a-hot-hot-day/\">gazpacho\u003c/a>, a soup that, at its best, lets the flavor of sweet, seasonal tomatoes shine. It is by far one of my favorite soups of all time, simple perfection on a hot summer day (well, at least for us in the Bay Area where it still seems to be summer). This Andalucian-style version is inspired by a recipe from \u003ca href=\"http://www.wildhoneyrestaurant.co.uk/\">Wild Honey restaurant\u003c/a> in London.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Last Hurrah Gazpacho\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nAbout 5–6 large ripe heirloom tomatoes\u003cbr>\n1/2 jar roasted piquillo peppers (about 5 peppers or 5 ounces)\u003cbr>\n1/2 English cucumber, peeled and seeded\u003cbr>\n1 small garlic clove\u003cbr>\n2 teaspoons Worcestershire\u003cbr>\n2 teaspoons rice vinegar\u003cbr>\n2 teaspoons white balsamic vinegar\u003cbr>\n1/4 cup good-quality extra-virgin olive oil\u003cbr>\nKosher salt\u003cbr>\nFreshly ground pepper\u003cbr>\nHot sauce, such as Melinda's habañero sauce\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>For garnishing:\u003c/strong>\u003cbr>\nCucumber, peeled, seeded and diced\u003cbr>\nAvocado, peeled, seeded and diced\u003cbr>\nOlive oil, for drizzling\u003cbr>\nCroutons or sliced, toasted sourdough baguette\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Have ready a medium-mesh sieve set over a large bowl. Halve the tomatoes crosswise and squeeze the seeds into the sieve. Cut out the stem, chop the tomatoes and put in a blender. Add the juice from the bowl and discard the seeds.\u003c/p>\n\u003cp>2. Add the peppers, cucumber, garlic, Worcestershire, vinegars, and oil, and process until smooth. Season to taste with salt, pepper, and hot sauce. Pour the soup through the sieve set over the bowl. Transfer to an airtight container and chill for at least an hour, and up to a day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Garnish with cucumber, avocado, and a drizzle of olive oil. Serve with the croutons scattered over the top or toasted baguette.\u003c/p>\n\n","blocks":[],"excerpt":"This summer I made a vow to get over to the farmers' market—any farmers' market—once a week. For the most part I've managed to do it. And for the past 3 or 4 months I've purchased a bag of fresh ripe tomatoes each week. Ever since they hit the market, I've been obsessed. And now I'm in a downright panic, as they are on their way out. \r\n","status":"publish","parent":0,"modified":1224196444,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":449},"headData":{"title":"One Last Tomato Hurrah | KQED","description":"This summer I made a vow to get over to the farmers' market—any farmers' market—once a week. For the most part I've managed to do it. And for the past 3 or 4 months I've purchased a bag of fresh ripe tomatoes each week. Ever since they hit the market, I've been obsessed. And now I'm in a downright panic, as they are on their way out. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1548 http://blogs.kqed.org/bayareabites/2008/10/16/one-last-tomato-hurrah/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/10/16/one-last-tomato-hurrah/","disqusTitle":"One Last Tomato Hurrah","path":"/bayareabites/1548/one-last-tomato-hurrah","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/gazpacho.jpg\" alt=\"gazpacho\" align=\"left\">This summer I made a vow to get over to the farmers' market—any farmers' market—once a week. For the most part I've managed to do it. And for the past 3 or 4 months I've purchased a bag of fresh ripe tomatoes each week. Ever since they hit the market, I've been obsessed. And now I'm in a downright panic, as they are on their way out. \u003c/p>\n\u003cp>This week, I had a pile of gorgeous \u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/farm_26.php\">Ella Bella\u003c/a> tomatoes—my favorite tomato vendor at the SF farmers' market who just pulled up stakes and moved to Hawaii, wah!—which were threatening to go bad (it's been a busy week!). So, as my one last hurrah, and in celebration of the amazingly sweet, delicious tomatoes I had on hand, I came up with this super fresh, super fast, and super easy gazpacho. It's a delicious way to bid tomatoes farewell for another year.\u003c/p>\n\u003cp>There are tons of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/12/cucumber-gazpacho/\">versions\u003c/a> of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/09/14/cold-soup-for-a-hot-hot-day/\">gazpacho\u003c/a>, a soup that, at its best, lets the flavor of sweet, seasonal tomatoes shine. It is by far one of my favorite soups of all time, simple perfection on a hot summer day (well, at least for us in the Bay Area where it still seems to be summer). This Andalucian-style version is inspired by a recipe from \u003ca href=\"http://www.wildhoneyrestaurant.co.uk/\">Wild Honey restaurant\u003c/a> in London.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Last Hurrah Gazpacho\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nAbout 5–6 large ripe heirloom tomatoes\u003cbr>\n1/2 jar roasted piquillo peppers (about 5 peppers or 5 ounces)\u003cbr>\n1/2 English cucumber, peeled and seeded\u003cbr>\n1 small garlic clove\u003cbr>\n2 teaspoons Worcestershire\u003cbr>\n2 teaspoons rice vinegar\u003cbr>\n2 teaspoons white balsamic vinegar\u003cbr>\n1/4 cup good-quality extra-virgin olive oil\u003cbr>\nKosher salt\u003cbr>\nFreshly ground pepper\u003cbr>\nHot sauce, such as Melinda's habañero sauce\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For garnishing:\u003c/strong>\u003cbr>\nCucumber, peeled, seeded and diced\u003cbr>\nAvocado, peeled, seeded and diced\u003cbr>\nOlive oil, for drizzling\u003cbr>\nCroutons or sliced, toasted sourdough baguette\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Have ready a medium-mesh sieve set over a large bowl. Halve the tomatoes crosswise and squeeze the seeds into the sieve. Cut out the stem, chop the tomatoes and put in a blender. Add the juice from the bowl and discard the seeds.\u003c/p>\n\u003cp>2. Add the peppers, cucumber, garlic, Worcestershire, vinegars, and oil, and process until smooth. Season to taste with salt, pepper, and hot sauce. Pour the soup through the sieve set over the bowl. Transfer to an airtight container and chill for at least an hour, and up to a day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Garnish with cucumber, avocado, and a drizzle of olive oil. Serve with the croutons scattered over the top or toasted baguette.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1548/one-last-tomato-hurrah","authors":["5015"],"categories":["bayareabites_12"],"tags":["bayareabites_1214","bayareabites_1049"],"label":"bayareabites"},"bayareabites_1424":{"type":"posts","id":"bayareabites_1424","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1424","score":null,"sort":[1221416996000]},"guestAuthors":[],"slug":"cold-soup-for-a-hot-hot-day","title":"Cold Soup for a HOT HOT Day","publishDate":1221416996,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/gazpacho-soup.jpg\" alt=\"gazpacho soup\" align=\"left\">Indian Summer indeed! Global warming is alive and well when it's pushing 100 degrees in San Francisco in September. Not wanting to make anything that involved getting near a stove, I called my friends J & J and asked if I could come over to their uber swanky and air conditioned kitchen and whip something up for us for dinner. When I woke up yesterday morning and it was 82 degrees, all I could think about was cold gazpacho soup with some thick crunchy crusty bread. \u003c/p>\n\u003cp>I asked J various questions. Do you have a Cuisinart? No. Do you have a blender? No. Do you have a stick blender? Yes. Is it charged? No. Ok, I'll run to the store, I'll bring my stick blender, and you chill the tomatoes. An hour or so of chopping later, accompanied by a glass of champagne, we dined on some darn good gazpacho soup, much to my amazement, relief and delight. I hadn't made it in literally years, maybe a decade (?!?!), so I was quite nervous but thanks to some gorgeous heirloom tomatoes and a lot of love, it was a hit. I showed some restraint in the chopped garlic area -- vampires, be damned -- but had I not, it would have overpowered, so go with 2 cloves, not the 4 that I originally intended. One jalepeno and we were sufficiently spicy.\u003c/p>\n\u003cp>J served the soup with a crisp rose, Domaine de Beaurenard, from the Cotes du Rhone and we toasted (our one minimal use of the oven) some thick country bread and rubbed it with a garlic clove and a roma tomato cut in half as they do in Spain. A little garnish of basil chiffonade and we were good to go...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/garnish.jpg\" alt=\"gazpacho diced vegetables\">\u003c/p>\n\u003cp>\u003cstrong>Cold Gazpacho Soup\u003c/strong> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 large can (20-something oz) whole peeled + 3 - 14 oz cans Progresso diced tomatoes + juice\u003cbr>\n2-3 heirloom tomatoes (diced, save juice and add to bowl)\u003cbr>\n1 basket small orange baby tomatoes (cut in half across the equator)\u003cbr>\n1/4 - 1/2 cup white wine or champagne vinegar (depending on consistency & taste)\u003cbr>\n1 red pepper (cut out ribs, seeds & dice)\u003cbr>\n1 yellow pepper (cut out ribs, seeds & dice)\u003cbr>\n1 jalepeno pepper (cut out ribs, seeds & dice)\u003cbr>\n1 avocado (half for the soup, half for the garnish)\u003cbr>\n2 large shallots, diced\u003cbr>\n2 cloves garlic, minced\u003cbr>\n4 ribs celery, diced\u003cbr>\n1 english cucumber (cut off most of the green, leave a little for color, scoop out seeds, dice)\u003cbr>\njuice of 1 lime\u003cbr>\nsea salt, fresh ground pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Save a few tablespoons of the baby tomatoes, red pepper, yellow pepper, cucumber, celery, half the avocado, and 1/2 tbsp of diced jalepeno for the garnish. \u003c/p>\n\u003cp>2. Put everything but the avocado in a small bowl, add a swirl of olive oil, some sea salt, fresh ground pepper and stir. Add the avocado and stir gently. Set aside.\u003c/p>\n\u003cp>3. If using a stick blender, combine all the vegetables + lime juice in a large glass (or non-reactive) bowl along with half the vinegar and blend. I like mine a bit chunky, not super smooth, so I blended in pulses moving the stick blender along the outside of the bowl. If using a cuisinart, just pour it all in and pulse until you get the consistency you'd like. Add more liquid (vinegar, stock, water) if you want a thinner consistency. Taste for seasoning and add salt and pepper as you'd like. \u003c/p>\n\u003cp>4. Mine didn't not come out a bright red as you might imagine because I added the avocado but I like the creamy consistency it gives the soup. I topped each bowl with a tbsp or two of the vegetable brunoise garnish, a few ribbons of basil, a drizzle of good olive oil and a few drops of really good balsamic vinegar. \u003c/p>\n\u003cp>Bon appetit and stay cool! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/gazpacho-wine.jpg\" alt=\"gazpacho wine\">\u003c/p>\n\n","blocks":[],"excerpt":"Indian Summer indeed! Global warming is alive and well when it's pushing 100 degrees in San Francisco in September. Not wanting to make anything that involved getting near a stove, I called my friends J & J and asked if I could come over to their uber swanky and air conditioned kitchen and whip something up for us for dinner. When I woke up yesterday morning and it was 82 degrees, all I could think about was cold gazpacho soup with some thick crunchy crusty bread. ","status":"publish","parent":0,"modified":1221416996,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":652},"headData":{"title":"Cold Soup for a HOT HOT Day | KQED","description":"Indian Summer indeed! Global warming is alive and well when it's pushing 100 degrees in San Francisco in September. Not wanting to make anything that involved getting near a stove, I called my friends J & J and asked if I could come over to their uber swanky and air conditioned kitchen and whip something up for us for dinner. When I woke up yesterday morning and it was 82 degrees, all I could think about was cold gazpacho soup with some thick crunchy crusty bread. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1424 http://blogs.kqed.org/bayareabites/2008/09/14/cold-soup-for-a-hot-hot-day/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/09/14/cold-soup-for-a-hot-hot-day/","disqusTitle":"Cold Soup for a HOT HOT Day","path":"/bayareabites/1424/cold-soup-for-a-hot-hot-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/gazpacho-soup.jpg\" alt=\"gazpacho soup\" align=\"left\">Indian Summer indeed! Global warming is alive and well when it's pushing 100 degrees in San Francisco in September. Not wanting to make anything that involved getting near a stove, I called my friends J & J and asked if I could come over to their uber swanky and air conditioned kitchen and whip something up for us for dinner. When I woke up yesterday morning and it was 82 degrees, all I could think about was cold gazpacho soup with some thick crunchy crusty bread. \u003c/p>\n\u003cp>I asked J various questions. Do you have a Cuisinart? No. Do you have a blender? No. Do you have a stick blender? Yes. Is it charged? No. Ok, I'll run to the store, I'll bring my stick blender, and you chill the tomatoes. An hour or so of chopping later, accompanied by a glass of champagne, we dined on some darn good gazpacho soup, much to my amazement, relief and delight. I hadn't made it in literally years, maybe a decade (?!?!), so I was quite nervous but thanks to some gorgeous heirloom tomatoes and a lot of love, it was a hit. I showed some restraint in the chopped garlic area -- vampires, be damned -- but had I not, it would have overpowered, so go with 2 cloves, not the 4 that I originally intended. One jalepeno and we were sufficiently spicy.\u003c/p>\n\u003cp>J served the soup with a crisp rose, Domaine de Beaurenard, from the Cotes du Rhone and we toasted (our one minimal use of the oven) some thick country bread and rubbed it with a garlic clove and a roma tomato cut in half as they do in Spain. A little garnish of basil chiffonade and we were good to go...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/garnish.jpg\" alt=\"gazpacho diced vegetables\">\u003c/p>\n\u003cp>\u003cstrong>Cold Gazpacho Soup\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 large can (20-something oz) whole peeled + 3 - 14 oz cans Progresso diced tomatoes + juice\u003cbr>\n2-3 heirloom tomatoes (diced, save juice and add to bowl)\u003cbr>\n1 basket small orange baby tomatoes (cut in half across the equator)\u003cbr>\n1/4 - 1/2 cup white wine or champagne vinegar (depending on consistency & taste)\u003cbr>\n1 red pepper (cut out ribs, seeds & dice)\u003cbr>\n1 yellow pepper (cut out ribs, seeds & dice)\u003cbr>\n1 jalepeno pepper (cut out ribs, seeds & dice)\u003cbr>\n1 avocado (half for the soup, half for the garnish)\u003cbr>\n2 large shallots, diced\u003cbr>\n2 cloves garlic, minced\u003cbr>\n4 ribs celery, diced\u003cbr>\n1 english cucumber (cut off most of the green, leave a little for color, scoop out seeds, dice)\u003cbr>\njuice of 1 lime\u003cbr>\nsea salt, fresh ground pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Save a few tablespoons of the baby tomatoes, red pepper, yellow pepper, cucumber, celery, half the avocado, and 1/2 tbsp of diced jalepeno for the garnish. \u003c/p>\n\u003cp>2. Put everything but the avocado in a small bowl, add a swirl of olive oil, some sea salt, fresh ground pepper and stir. Add the avocado and stir gently. Set aside.\u003c/p>\n\u003cp>3. If using a stick blender, combine all the vegetables + lime juice in a large glass (or non-reactive) bowl along with half the vinegar and blend. I like mine a bit chunky, not super smooth, so I blended in pulses moving the stick blender along the outside of the bowl. If using a cuisinart, just pour it all in and pulse until you get the consistency you'd like. Add more liquid (vinegar, stock, water) if you want a thinner consistency. Taste for seasoning and add salt and pepper as you'd like. \u003c/p>\n\u003cp>4. Mine didn't not come out a bright red as you might imagine because I added the avocado but I like the creamy consistency it gives the soup. I topped each bowl with a tbsp or two of the vegetable brunoise garnish, a few ribbons of basil, a drizzle of good olive oil and a few drops of really good balsamic vinegar. \u003c/p>\n\u003cp>Bon appetit and stay cool! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/gazpacho-wine.jpg\" alt=\"gazpacho wine\">\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1424/cold-soup-for-a-hot-hot-day","authors":["5024"],"categories":["bayareabites_12"],"tags":["bayareabites_1214","bayareabites_439"],"label":"bayareabites"},"bayareabites_1253":{"type":"posts","id":"bayareabites_1253","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1253","score":null,"sort":[1215871980000]},"guestAuthors":[],"slug":"cucumber-gazpacho","title":"Cucumber Gazpacho","publishDate":1215871980,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/gazpacho.jpg\" alt=\"cucumber gazpacho soup\">\u003c/p>\n\u003cp>Cooking becomes problematic for me when the weather climbs above 85 degrees. Although I still want a delightful meal at the end of the day, I really don’t want to turn on my stove. So, what do you do when the Bay Area is going through yet another scorching week? Make gazpacho!\u003c/p>\n\u003cp>Until recently (uh… this week, actually) I'd never made gazpacho. I was inspired to concoct this cool Spanish soup, however, after tasting some at Cesar's Piedmont Avenue restaurant a couple of weeks ago. Unlike most red tomato gazpachos, the one at Cesar's that evening was a lovely lemony green and was made with cucumbers. It also had a bright summer flavor and was simple yet elegant.\u003c/p>\n\u003cp>Although I love most soups, I usually don’t go in for the cold ones. Give me a steaming hot vegetable, lentil, chicken, bean or broth soup and I’m quite happy. Cold soups, particularly the fruity variety, just don’t do it for me as they seem like the remnants of a smoothie left out on the counter. Cesar’s cucumber gazpacho, however, was in a class all its own. Smooth and cucumbery, with hints of lemon and vinegar, it was both refreshing and satisfying. My friend Ann and I liked it so much we wiped the plate clean with our bread.\u003c/p>\n\u003cp>The manager at \u003ca href=\"http://www.barcesar.com/\">Cesar's\u003c/a>, Kathleen Ventura, was nice enough to give me a copy of the recipe, created by Chef Maggie Pond, when I asked for one. She also said she didn’t mind if I shared it here (thank you, Kathleen). The proportions are on the large side (as with any restaurant recipe), so I cut it down for home use. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I made the gazpacho this week, I couldn’t believe how easy it was to prepare. I left off the fried croutons and pepper relish, and garnished with some simple cucumber slices instead. I also used Persian cucumbers instead of English cucumbers, simply because they were available at the store where I was shopping. I would think either English or Persian would be fine, or another variety without too many seeds, which can be bitter. \u003c/p>\n\u003cp>Following is the Cesar’s recipe, trailed by the home version I made that has smaller proportions. If you’re in the mood for a soup that takes less than five minutes to make, is cool and refreshing, and looks pretty in a bowl than I highly recommend it.\u003c/p>\n\u003cp>\u003cstrong>Cesar's English Cucumber Gazpacho\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> over 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 English Cucumbers\u003cbr>\n1 1/4 cup Olive oil\u003cbr>\n1 cup Ice cold water\u003cbr>\n1 clove Garlic\u003cbr>\n1/2 cup White wine vinegar\u003cbr>\n2 Tbsp Fresh lemon juice\u003cbr>\n2 tsp Salt\u003cbr>\n1/4 tsp Black pepper\u003cbr>\n1/2 tsp Cayenne\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Peel cucumbers and rough chop. Place all the ingredients in a large bow.\u003cbr>\n2. In small batches puree mixture in a blender.\u003cbr>\n3. Serve with fried croutons, a spoonful of pepper relish and a drizzle of Extra Virgin Olive Oil.\u003c/p>\n\u003cp>Note: For the best results, this should be made in a high speed blender. If you use a food processor you must remove the seeds from the cucumbers.\u003c/p>\n\u003cp>\u003cstrong>Home Recipe for Cucumber Gazpacho\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2-3 English Cucumbers or 10 small Persian cucumbers (about 3 cups)\u003cbr>\n1/4 cup Olive oil\u003cbr>\n1/4 cup Ice cold water\u003cbr>\n1/2 small clove Garlic\u003cbr>\n1 Tbsp White wine vinegar\u003cbr>\n2 tsp Fresh lemon juice\u003cbr>\ndash of Salt\u003cbr>\ndash of Black pepper\u003cbr>\na minute sprinkle of Cayenne\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Peel cucumbers and rough chop. Place all the ingredients in a large bow.\u003cbr>\n2. In small batches puree mixture in a blender.\u003cbr>\n3. Garnish with cucumber and a smattering of Extra Virgin Olive Oil.\u003cbr>\n4. Serve with a fresh baguette.\u003c/p>\n\n","blocks":[],"excerpt":"I was inspired to concoct this cool Spanish soup, however, after tasting some at Cesar's Piedmont Avenue restaurant a couple of weeks ago. Unlike most red tomato gazpachos, the one at Cesar's that evening was a lovely lemony green and was made with cucumbers. It also had a bright summer flavor and was simple yet elegant.\r\n","status":"publish","parent":0,"modified":1216421714,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":645},"headData":{"title":"Cucumber Gazpacho | KQED","description":"I was inspired to concoct this cool Spanish soup, however, after tasting some at Cesar's Piedmont Avenue restaurant a couple of weeks ago. Unlike most red tomato gazpachos, the one at Cesar's that evening was a lovely lemony green and was made with cucumbers. It also had a bright summer flavor and was simple yet elegant.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1253 http://blogs.kqed.org/bayareabites/2008/07/12/cucumber-gazpacho/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/07/12/cucumber-gazpacho/","disqusTitle":"Cucumber Gazpacho","path":"/bayareabites/1253/cucumber-gazpacho","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/gazpacho.jpg\" alt=\"cucumber gazpacho soup\">\u003c/p>\n\u003cp>Cooking becomes problematic for me when the weather climbs above 85 degrees. Although I still want a delightful meal at the end of the day, I really don’t want to turn on my stove. So, what do you do when the Bay Area is going through yet another scorching week? Make gazpacho!\u003c/p>\n\u003cp>Until recently (uh… this week, actually) I'd never made gazpacho. I was inspired to concoct this cool Spanish soup, however, after tasting some at Cesar's Piedmont Avenue restaurant a couple of weeks ago. Unlike most red tomato gazpachos, the one at Cesar's that evening was a lovely lemony green and was made with cucumbers. It also had a bright summer flavor and was simple yet elegant.\u003c/p>\n\u003cp>Although I love most soups, I usually don’t go in for the cold ones. Give me a steaming hot vegetable, lentil, chicken, bean or broth soup and I’m quite happy. Cold soups, particularly the fruity variety, just don’t do it for me as they seem like the remnants of a smoothie left out on the counter. Cesar’s cucumber gazpacho, however, was in a class all its own. Smooth and cucumbery, with hints of lemon and vinegar, it was both refreshing and satisfying. My friend Ann and I liked it so much we wiped the plate clean with our bread.\u003c/p>\n\u003cp>The manager at \u003ca href=\"http://www.barcesar.com/\">Cesar's\u003c/a>, Kathleen Ventura, was nice enough to give me a copy of the recipe, created by Chef Maggie Pond, when I asked for one. She also said she didn’t mind if I shared it here (thank you, Kathleen). The proportions are on the large side (as with any restaurant recipe), so I cut it down for home use. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I made the gazpacho this week, I couldn’t believe how easy it was to prepare. I left off the fried croutons and pepper relish, and garnished with some simple cucumber slices instead. I also used Persian cucumbers instead of English cucumbers, simply because they were available at the store where I was shopping. I would think either English or Persian would be fine, or another variety without too many seeds, which can be bitter. \u003c/p>\n\u003cp>Following is the Cesar’s recipe, trailed by the home version I made that has smaller proportions. If you’re in the mood for a soup that takes less than five minutes to make, is cool and refreshing, and looks pretty in a bowl than I highly recommend it.\u003c/p>\n\u003cp>\u003cstrong>Cesar's English Cucumber Gazpacho\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> over 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 English Cucumbers\u003cbr>\n1 1/4 cup Olive oil\u003cbr>\n1 cup Ice cold water\u003cbr>\n1 clove Garlic\u003cbr>\n1/2 cup White wine vinegar\u003cbr>\n2 Tbsp Fresh lemon juice\u003cbr>\n2 tsp Salt\u003cbr>\n1/4 tsp Black pepper\u003cbr>\n1/2 tsp Cayenne\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Peel cucumbers and rough chop. Place all the ingredients in a large bow.\u003cbr>\n2. In small batches puree mixture in a blender.\u003cbr>\n3. Serve with fried croutons, a spoonful of pepper relish and a drizzle of Extra Virgin Olive Oil.\u003c/p>\n\u003cp>Note: For the best results, this should be made in a high speed blender. If you use a food processor you must remove the seeds from the cucumbers.\u003c/p>\n\u003cp>\u003cstrong>Home Recipe for Cucumber Gazpacho\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2-3 English Cucumbers or 10 small Persian cucumbers (about 3 cups)\u003cbr>\n1/4 cup Olive oil\u003cbr>\n1/4 cup Ice cold water\u003cbr>\n1/2 small clove Garlic\u003cbr>\n1 Tbsp White wine vinegar\u003cbr>\n2 tsp Fresh lemon juice\u003cbr>\ndash of Salt\u003cbr>\ndash of Black pepper\u003cbr>\na minute sprinkle of Cayenne\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Peel cucumbers and rough chop. Place all the ingredients in a large bow.\u003cbr>\n2. In small batches puree mixture in a blender.\u003cbr>\n3. Garnish with cucumber and a smattering of Extra Virgin Olive Oil.\u003cbr>\n4. Serve with a fresh baguette.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1253/cucumber-gazpacho","authors":["5016"],"categories":["bayareabites_12"],"tags":["bayareabites_1213","bayareabites_1214"],"label":"bayareabites"},"bayareabites_390":{"type":"posts","id":"bayareabites_390","meta":{"index":"posts_1591205157","site":"bayareabites","id":"390","score":null,"sort":[1156136400000]},"guestAuthors":[],"slug":"gazpacho-shuna-athens-late-summer-fruit-version","title":"Gazpacho. Shuna & Athen's Late Summer Fruit Version","publishDate":1156136400,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-4-724478.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-4-723007.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>One late summer night a few years ago my friend Athen and I set out to what might have been a bold take on salsa. We started out with some amazingly aromatic mangos, cilantro, a few different pieces of stone fruit, various particularly great specimens of melon, and of course we had to get cucumbers for their cooling qualities, and spicy peppers for a hot kick.\u003c/p>\n\u003cp>What we ended up producing came to be known as Melon Gazpacho and I used it as a dessert at \u003ca href=\"http://www.citizencake.com/\">Citizen Cake\u003c/a> as well as \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>. Topped with seasonal sorbet, either a rare or delicate stone fruit or an heirloom tomato, the concept made an extremely refreshing, low sugar option for the sweet disinclined or the savoury experimentalist.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-5-736239.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-5-730372.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This recipe is as exact as the rules for 52 Pick-Up. Whether you use it as a salsa or a soup, I guarantee it's the best way to eat all these fruits together without cooking them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-3-773664.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-3-772144.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>MELON GAZPACHO\u003c/p>\n\u003cp>1 ea. Cucumber\u003cbr>3 ea. 1/2 Melons**\u003cbr>6 ea. Tomatoes*\u003cbr>1/2 bunch Cilantro\u003cbr>2 ea. Limes\u003cbr>1 ea. Jalapeno or Serrano\u003cbr>1-2 ea. Peaches\u003cbr>1-2 ea. Nectarines\u003cbr>1-2 ea. Pluots***\u003cbr>1 ea. Mango, very ripe!\u003c/p>\n\u003cp>1. In a very large non-reactive bowl squeeze juice of 2 limes.\u003cbr>2. Prep all fruit into varying examples of small to bite-sized pieces, and toss in bowl, mixing with spatula to combine and intermingle with citrus juice.\u003cbr>3. Wash cilantro, shake dry, and chop repetitively until very small. Mix with fruit.\u003cbr>4. Carefully seed hot pepper while wearing latex gloves. Cut pepper into tiny pieces. Taste one piece by itself to decide how much of it you will want in your gazpacho. Season with the pepper accordingly.\u003cbr>4. When you're done prepping mango flesh, squeeze pit juices into bowl.\u003c/p>\n\u003cp>Let \"marinate\" for at least one hour before serving. Gazpacho may be kept upwards of three days in a covered, non-reactive container refrigerated.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-2-749808.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-2-748199.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* The more colors and flavors of tomatoes you can acquire, the better your soup will look and each bite will deliver something new. If you know how to peel Sweet 100's/Cherry Tomatoes, these make a fantastic impression in the mouth as well as the hearts of the guests lucky enough to be served this delightful touch.\u003cbr>** I like to use melons of different colors and textures. Jeff McAravy of Short Night Farms has a way with watermelons, The Peach Farm grows the effervescent H'Aogen as well as some other lesser known melons at the peak of their season. (Both farms can be found at the Saturday Ferry Plaza Farmer's Market.)\u003cbr>*** \u003ca href=\"http://blossombluff.com/\">Blossom Bluff\u003c/a> grows the broadest array of plum-apricot mixes. As well as at Ferry Plaza, they can be found at both the Tuesday and the Saturday Berkeley Farmer's Market.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1345693772,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":472},"headData":{"title":"Gazpacho. Shuna & Athen's Late Summer Fruit Version | KQED","description":"One late summer night a few years ago my friend Athen and I set out to what might have been a bold take on salsa. We started out with some amazingly aromatic mangos, cilantro, a few different pieces of stone fruit, various particularly great specimens of melon, and of course we had to get cucumbers","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"390 http://blogs.kqed.org/bayareabites/2006/08/20/gazpacho-shuna-athens-late-summer-fruit-version/","disqusUrl":"https://ww2.kqed.org/bayareabites/2006/08/20/gazpacho-shuna-athens-late-summer-fruit-version/","disqusTitle":"Gazpacho. Shuna & Athen's Late Summer Fruit Version","path":"/bayareabites/390/gazpacho-shuna-athens-late-summer-fruit-version","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-4-724478.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-4-723007.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>One late summer night a few years ago my friend Athen and I set out to what might have been a bold take on salsa. We started out with some amazingly aromatic mangos, cilantro, a few different pieces of stone fruit, various particularly great specimens of melon, and of course we had to get cucumbers for their cooling qualities, and spicy peppers for a hot kick.\u003c/p>\n\u003cp>What we ended up producing came to be known as Melon Gazpacho and I used it as a dessert at \u003ca href=\"http://www.citizencake.com/\">Citizen Cake\u003c/a> as well as \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>. Topped with seasonal sorbet, either a rare or delicate stone fruit or an heirloom tomato, the concept made an extremely refreshing, low sugar option for the sweet disinclined or the savoury experimentalist.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-5-736239.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-5-730372.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This recipe is as exact as the rules for 52 Pick-Up. Whether you use it as a salsa or a soup, I guarantee it's the best way to eat all these fruits together without cooking them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-3-773664.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-3-772144.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>MELON GAZPACHO\u003c/p>\n\u003cp>1 ea. Cucumber\u003cbr>3 ea. 1/2 Melons**\u003cbr>6 ea. Tomatoes*\u003cbr>1/2 bunch Cilantro\u003cbr>2 ea. Limes\u003cbr>1 ea. Jalapeno or Serrano\u003cbr>1-2 ea. Peaches\u003cbr>1-2 ea. Nectarines\u003cbr>1-2 ea. Pluots***\u003cbr>1 ea. Mango, very ripe!\u003c/p>\n\u003cp>1. In a very large non-reactive bowl squeeze juice of 2 limes.\u003cbr>2. Prep all fruit into varying examples of small to bite-sized pieces, and toss in bowl, mixing with spatula to combine and intermingle with citrus juice.\u003cbr>3. Wash cilantro, shake dry, and chop repetitively until very small. Mix with fruit.\u003cbr>4. Carefully seed hot pepper while wearing latex gloves. Cut pepper into tiny pieces. Taste one piece by itself to decide how much of it you will want in your gazpacho. Season with the pepper accordingly.\u003cbr>4. When you're done prepping mango flesh, squeeze pit juices into bowl.\u003c/p>\n\u003cp>Let \"marinate\" for at least one hour before serving. Gazpacho may be kept upwards of three days in a covered, non-reactive container refrigerated.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-2-749808.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-2-748199.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* The more colors and flavors of tomatoes you can acquire, the better your soup will look and each bite will deliver something new. If you know how to peel Sweet 100's/Cherry Tomatoes, these make a fantastic impression in the mouth as well as the hearts of the guests lucky enough to be served this delightful touch.\u003cbr>** I like to use melons of different colors and textures. Jeff McAravy of Short Night Farms has a way with watermelons, The Peach Farm grows the effervescent H'Aogen as well as some other lesser known melons at the peak of their season. (Both farms can be found at the Saturday Ferry Plaza Farmer's Market.)\u003cbr>*** \u003ca href=\"http://blossombluff.com/\">Blossom Bluff\u003c/a> grows the broadest array of plum-apricot mixes. As well as at Ferry Plaza, they can be found at both the Tuesday and the Saturday Berkeley Farmer's Market.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/390/gazpacho-shuna-athens-late-summer-fruit-version","authors":["5021"],"categories":["bayareabites_752","bayareabites_12"],"tags":["bayareabites_244","bayareabites_1214","bayareabites_8423"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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