Hosting game night with friends and family can be fun, but also stressful. This cozy and comfy duo, Tomato Soup and Grilled Cheese, is flavorful; remodeled for summer as "Gazpacho and Grilled Cheese," it is perfect for entertaining, a quick meal for yourself, or a fancy picnic.
Gazpacho is served everywhere in Spain. This Spanish tapa (small, savory food) is typically served in cups and sipped. Spanish gazpacho is creamy, rich, and smooth due to the generous amount of olive oil and bread incorporated into the soup; the word "tapas" historically refers to a piece of bread used to cover the cup of soup. The American version is grainy and resembles a pureed salsa.
I prefer the Spanish variation, included two versions here. For a fun game night or potluck, I like to have my guests add their own garnishes. Serve the gazpacho in a large bowl or pitcher and have garnishes on platters. Your friends will enjoy embellishing the Spanish tapa.
Tomato Gazpacho
I love chilled soups, and this is my favorite. I try to find the ripest tomatoes from the farmer's market, and always use my best olive oil. Gazpacho is a great dish for entertaining, and can be made up to 2 days before serving.
Yields: 2 quarts
4 large garlic cloves
2 teaspoons sea salt
1 red bell pepper, seeded and de-veined
1 small English cucumber, peeled and seeded
2 pounds very ripe tomatoes
1 cup of soft bread torn into pieces; left over challah without crust will work nicely
¼ cup rice vinegar (rice vinegar has a soft flavor without being too biting)
Splash of sherry (optional)
1/3 cup extra virgin olive oil (use your best-tasting oil)
2 cups unsalted, plain tomato juice
1 teaspoon pimenton*
Salt and pepper
1. Add all the ingredients to a blender or food processor. Process until very smooth and the mixture is peach colored.
2. Cover the gazpacho.
3. Chill completely before serving.
Garnish with herbed croutons, chopped cucumber, fresh parsley, chopped egg, extra virgin olive oil, hot chilies, roasted peppers, or chopped olives.
*Pimenton is a Spanish smoked paprika, not comparable to the paprika found in most grocery stores. It has a wonderful, sweet smokiness essential to paellas and other Spanish delicacies. Pimenton can be found readily online, or at specialty markets.
White Gazpacho (Ajo Blanco)
This is a version of the classic gazpacho from Andalusia. Tomatoes are a NEW WORLD fruit (yes, fruit!) and were introduced to Spain from the Americas. This white gazpacho is peasant food at its finest. Using leftover bread-and enriching it with olive oil, and seasonal cucumber and garlic-is delicious and hydrating on a hot summer day. I add green grapes to balance flavors and add sweetness. The soup is beautiful in a glass bowl, or even a wine glass.
4 cloves garlic
2 teaspoons sea salt
1 quart of ice-cold water
2 cups soft bread, crusts removed
6 ounces blanched almonds
2 cups of green grapes, peeled
¼ cup rice vinegar
Splash of sherry
1/3 cup extra virgin olive oil (Use your best tasting olive oil as it will show off here!)
Salt and pepper
Suggested Garnishes: drizzle of extra virgin olive oil, chopped toasted almonds, sliced grapes, sliced fresh figs (very elegant)
1. Place all the ingredients in a food processor or blender, and process until creamy and smooth.
2. Chill the gazpacho until it is very cold.
Blackberry Grilled Cheese
I love adding fruit to grilled cheese. The combo is sophisticated and so delicious. Fresh fruit and grilled cheese are like a gorgeous cheeseboard in a sandwich. The sweet, winey flavored blackberries getting all cozy with the salty, melty cheese is a dream come true in a bite. The berries cut through the rich cheese and get your palate ready for the next taste.
I try to find berries from the farmer's market. The fruit is always freshly picked at the peak of the season and lasts a long time in the fridge. If that is not an option, frozen fruit will work too.
I make a quick berry compote that can be made days ahead and even frozen. I promise this will be the best grilled cheese you have ever had.
Grilled cheese is so personal because of the nostalgia tied to it. I love good buttery cheeses with fruity compote and thinly sliced bread. If you are serving a crowd or want to make the sandwiches ahead of time, I recommend preheating the oven and keeping them warm before serving.
For the blackberry compote
2 cups fresh or frozen blackberries
¼ cup sugar
1 tablespoon fresh lemon juice
1. Place berries, sugar, and lemon juice in a small pan. Simmer until berries begin to break down and become mushy. Continue cooking until thick.
For the grilled cheese
blackberry compote
butter
your favorite bread
your favorite cheese, shredded (the cheese will melt faster if shredded)
Preheat oven to 300F. Line a baking sheet with parchment paper.
1. Butter one side of each piece of bread.
2. Heat a skillet or griddle over medium heat. Add a small amount of butter to pan and melt.
3. Dollop non-buttered side of bread with compote. Mound a generous amount of cheese on top of compote and top with bread (buttered side out).
4. Brown in pre-heated pan until golden and crisp and gently flip over. Brown the other side. Remove from pan. Keep warm in oven.
Laura Frankel is a noted kosher chef, a cookbook author, and Culinary Director for a media company. Currently, she serves as Product Development Specialist at The Spice House.
