Bittman Bite: Summer Gazpacho

05/19/21 • 2 min

2 Listeners

Food with Mark Bittman is coming May 24. In the meantime, here is Mark's favorite recipe for a refreshing summer gazpacho.

Core and seed ripe, juicy tomatoes and cut into chunks.
Peel and seed a cucumber and roughly chop.
Peel a clove or two of garlic.
Cut the crusts from a couple of thick slices of good white bread and tear them up.
Puree everything in a blender with salt, pepper, lots of olive oil, and a splash of sherry vinegar, adding just enough water (or ice) to thin the mixture. Serve garnished with a drizzle of olive oil and chopped basil or mint leaves.
Try peaches or melons instead of tomatoes, or add anchovies for more flavor.

Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.

Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson.

Hosted on Acast. See acast.com/privacy for more information.

Food with Mark Bittman is coming May 24. In the meantime, here is Mark's favorite recipe for a refreshing summer gazpacho.

Core and seed ripe, juicy tomatoes and cut into chunks.
Peel and seed a cucumber and roughly chop.
Peel a clove or two of garlic.
Cut the crusts from a couple of thick slices of good white bread and tear them up.
Puree everything in a blender with salt, pepper, lots of olive oil, and a splash of sherry vinegar, adding just enough water (or ice) to thin the mixture. Serve garnished with a drizzle of olive oil and chopped basil or mint leaves.
Try peaches or melons instead of tomatoes, or add anchovies for more flavor.

Hosted on Acast. See acast.com/privacy for more information.

Previous Episode

Food with Mark Bittman Is Coming May 24

Former New York Times food journalist and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) is obsessed with everything about food. Each week on FOOD, Mark sits down with a different guest, ranging from Chef Tom Colicchio to Jane Goodall to Carla Hall, and to important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.

They talk recipes, ingredients, how to shop, what to cook tonight, and what you can do to help build a better food system. Mark even takes your questions, and gives advice – cooking and otherwise! Whatever you want is fair game, from how to boil an egg to how to feed your picky toddler to how to increase people’s control over the role food plays in our lives.

Food is the one substance that connects everything to everything else, and it connects us all: Not only can we not live without it, not only does it determine much of what goes on in the world, but – We Love It!

Subscribe now to FOOD WITH MARK BITTMAN on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson.

Keep up with Mark at www.markbittman.com or www.bittmanproject.com. Follow Mark on Twitter @bittman and on instagram @markbittman.

See acast.com/privacy for privacy and opt-out information.

Next Episode

Bittman Bite: The Best Grilled Cheese Ever

Food with Mark Bittman is coming May 24. In the meantime, here is a delicious recipe for grilled tomato sandwich with blue cheese spread .

Mash blue cheese with a little softened cream cheese, chopped chives, and just enough milk to make it spreadable.
Smear a thin layer on slices of good bread.Top with ripe tomato, salt, and pepper.
Make sandwiches and slip into a buttered hot frying pan. (If you’re making more than one sandwich, assemble them on a baking sheet and broil them on both sides.)
Press down gently when you flip the sandwich and keep cooking until golden and gooey.
Cut on the diagonal and serve with pickles or chow chow.
Thinly sliced roast beef will bulk this up considerably.

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