The Recipes

Saffron-scented Gazpacho

Only eight days to go until Election Day, but I have found a few evenings to cook for friends.  This gazpacho turned out particularly tasty thanks to the fact that my friend had a killer stash of Turkish spices in her pantry, including the saffron.  This is enough to feed four people with some leftovers for lunch the next day.

Saffron-scented Gazpacho


- 4 large beefsteak tomatoes, roughly chopped
- 2 pieces of bread, torn into pieces
- 1 jalapeno, roughly chopped (remove the seeds and ribs for less spice)
- 1 small cucumber, peeled, seeds removed, and roughly chopped
- 1/2 small red onion, roughly chopped
- 4 cloves of garlic, chopped
- a healthy pinch of saffron
- handful of cilantro, chopped for garnish
- salt
- pepper
- olive oil

Put the bread in a small bowl and cover it with water.  Drop in the saffron and let the bread steep for 15-20 minutes.

Combine all ingredients in a blender, including the saffron-infused water and bread.  Blend until smooth.  Season with salt and pepper to taste.  Drizzle in a few tablespoons of olive oil and blend again.  Chill completely.

Ladle the gazpacho into bowls.  Top with the cilantro and drizzle a little bit of olive oil around the soup.