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"The coriander seed in this gazpacho recipe is a grace note I picked up while traveling in Ibiza with my mother years ago. I haven't seen it elsewhere," says Mather, who adds that she especially loves it for breakfast. (Bill Hogan/Chicago Tribune) |
Gazpacho
Prep: 25 minutes
Chill: 4 hours
Servings: 6
Note: From "The Feast Nearby," by Robin Mather. "The coriander seed in this gazpacho recipe is a grace note I picked up while traveling in Ibiza with my mother years ago. I haven't seen it elsewhere," says Mather, who adds that she especially loves it for breakfast.
Ingredients:
6 to 8 very large, red-ripe globe tomatoes, cored
2 cucumbers
2 green or red bell peppers, seeded, coarsely chopped
1/2 cup finely chopped fresh cilantro, leaves and stems
1/4 cup finely chopped fresh flat-leaf parsley, leaves and stems
Juice of 1 lemon, or more to taste
2 tablespoons red wine vinegar, or more to taste
2 tablespoons extra-virgin olive oil
1 tablespoon coriander seeds, lightly crushed
Chicken broth, tomato juice, or water, if needed
1/2 teaspoon salt
Freshly ground pepper
1. Quarter the 2 largest tomatoes; whirl them in a blender or food processor until they are liquidized. Transfer to a large non-reactive bowl. Chop the remaining tomatoes coarsely; I don't bother to seed them, but you may if you like. Add the tomatoes to the bowl.
Prep: 25 minutes
Chill: 4 hours
Servings: 6
Note: From "The Feast Nearby," by Robin Mather. "The coriander seed in this gazpacho recipe is a grace note I picked up while traveling in Ibiza with my mother years ago. I haven't seen it elsewhere," says Mather, who adds that she especially loves it for breakfast.
Ingredients:
6 to 8 very large, red-ripe globe tomatoes, cored
2 cucumbers
2 green or red bell peppers, seeded, coarsely chopped
1/2 cup finely chopped fresh cilantro, leaves and stems
1/4 cup finely chopped fresh flat-leaf parsley, leaves and stems
Juice of 1 lemon, or more to taste
2 tablespoons red wine vinegar, or more to taste
2 tablespoons extra-virgin olive oil
1 tablespoon coriander seeds, lightly crushed
Chicken broth, tomato juice, or water, if needed
1/2 teaspoon salt
Freshly ground pepper
1. Quarter the 2 largest tomatoes; whirl them in a blender or food processor until they are liquidized. Transfer to a large non-reactive bowl. Chop the remaining tomatoes coarsely; I don't bother to seed them, but you may if you like. Add the tomatoes to the bowl.
