Darnell Lamont Walker leading Rituals Writing Workshop
Heirloom Tomato Gazpacho
Category:
Food

Gazpacho is a flavorful, chilled soup made primarily from ripe tomatoes that is perfect to enjoy on warm summer days. Though the recipe is simple, creating really good gazpacho requires getting a few details right.

First, perfectly ripe, in-season tomatoes are a must. Then, take care to not add too much garlic, as it will easily overwhelm the flavors of the finished gazpacho. Good sherry vinegar is also important, which is added to balance the acidity. Finally, a great gazpacho contains a lot more olive oil than most people outside of Spain are used to. Once you’ve got the other ingredients blended, you’re going to add enough olive oil to increase the total volume of the soup by ¼ or more.

Many items are traditionally used to garnish gazpacho, including but not limited to: chopped tomato, cucumber and pepper; toasted croutons; fresh herbs; chopped hard cooked egg; anchovy, ham or tuna.

Ingredients

  • 1 part green bell pepper, seeds removed and cut into pieces
  • 2 parts cucumber, peeled and cut into pieces
  • 8 parts ripe heirloom tomatoes, cut into pieces
  • a very small amount of fresh garlic
  • sherry vinegar to taste
  • Extra virgin olive oil, preferably Spanish
  • Salt to taste


Method

  1. Add all ingredients except the olive oil to a blender and puree until smooth.
  2. Add enough olive oil to increase the total volume of the soup by about 1/4, and blend.
  3. Taste and season with salt and Sherry vinegar until the flavor is bright, rich, and balanced.
  4. Strain trough a fine mesh strainer.
  5. Refrigerate for one or two hours.


If you make gazpacho ahead of time and keep it in the refrigerator, it will separate. Just shake it up before serving.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Heirloom Tomato Gazpacho

About

Esalen Team

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

Gazpacho is a flavorful, chilled soup made primarily from ripe tomatoes that is perfect to enjoy on warm summer days. Though the recipe is simple, creating really good gazpacho requires getting a few details right.

First, perfectly ripe, in-season tomatoes are a must. Then, take care to not add too much garlic, as it will easily overwhelm the flavors of the finished gazpacho. Good sherry vinegar is also important, which is added to balance the acidity. Finally, a great gazpacho contains a lot more olive oil than most people outside of Spain are used to. Once you’ve got the other ingredients blended, you’re going to add enough olive oil to increase the total volume of the soup by ¼ or more.

Many items are traditionally used to garnish gazpacho, including but not limited to: chopped tomato, cucumber and pepper; toasted croutons; fresh herbs; chopped hard cooked egg; anchovy, ham or tuna.

Ingredients

  • 1 part green bell pepper, seeds removed and cut into pieces
  • 2 parts cucumber, peeled and cut into pieces
  • 8 parts ripe heirloom tomatoes, cut into pieces
  • a very small amount of fresh garlic
  • sherry vinegar to taste
  • Extra virgin olive oil, preferably Spanish
  • Salt to taste


Method

  1. Add all ingredients except the olive oil to a blender and puree until smooth.
  2. Add enough olive oil to increase the total volume of the soup by about 1/4, and blend.
  3. Taste and season with salt and Sherry vinegar until the flavor is bright, rich, and balanced.
  4. Strain trough a fine mesh strainer.
  5. Refrigerate for one or two hours.


If you make gazpacho ahead of time and keep it in the refrigerator, it will separate. Just shake it up before serving.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Darnell Lamont Walker leading Rituals Writing Workshop
Heirloom Tomato Gazpacho
Category:
Food

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About

Esalen Team

Heirloom Tomato Gazpacho

About

Esalen Team

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