A follow-up on Campbell’s Soup. We’ve had to empty more than 50 cans of soup (rumor has it that the total has approached 100 cans). And of course, we couldn’t let it go to waste, so several staff members found excellent recipes that have been used this week to provide staff lunches as we prepare for the BIG event: Arts Desire (tomorrow). Erinn made Tomato Bisque. It was delicious. I really can’t distract her from auction duties, so I can’t share that recipe, but I can share an excellent recipe for gazpacho that Katherine put to the test this week:
Blender Gazpacho
The blender gazpacho makes instant work of this cold Spanish soup. Since gazpacho improves with age, make it ahead of time whenever possible. Although the olive oil is optional in this recipe, it adds real dimension to the flavor and texture of the soup. Even if you leave it out of the gazpacho, drizzle a tad on top at serving time.
6 servings
2 pounds of rip tomatoes – peeled, seeded and coarsely chopped, or one 28 ounce can best-quality plum tomatoes, chopped; 1 medium onion, preferably a sweet variety such as Vidalia or Walla Walla, coarsely chopped; 1 large cucumber, peeled; 1/2 green bell pepper, coarsely chopped; 1/2 red bell pepper, coarsely chopped; 2 scallions, coarsely chopped; 3 garlic cloves; 1/3 cup extra-virgin olive oil; 3 T. sherry vinegar or balsamic vinegar; 1-2 t. hot pepper sauce, 1 t. ground cumin; 1/2 to 1 c. chilled tomato juice (Contemporary’s substitution of 1 can of Campbell’s Tomato Soup and water); salt and freshly ground black pepper; croutons, chopped fresh herbs, sliced scallions or diced avocado, for garnish.
1. In a large bowl, stir together the tomatoes, onion, cucumber, bell peppers, scallions, and garlic. Working in 2 cup batches, whirl the mixture in a blender until finely chopped but not pureed. Return the mixture to the bowl and stir in the oil, vinegar, hot pepper sauce, and cumin. Add enough of the cold tomato juice (or soup!) to make the gazpacho soupy (see it works perfectly – mission accomplished), but not too thin. Season generously with salt and black pepper.
2. Cover the bowl and refrigerate the soup until very cold, at least a couple of hours or for up to 2 days. Stir the gazpacho and ladle it into bowl, or pour it at a table from a wide-mouth pitcher. Garnish with croutons, herbs, scallions or diced avocado.
And our final preview of work for the auction:
Lucky DeBellevue
Study for Outdoor Sculpture, 2007
Wood and chenille stems
14 x 12 x 8 inches
Courtesy of the artist
Value: $4000
New York-based artist Lucky DeBellevue earned her BFA from the University of Southwestern Louisiana and her MFA from the University of New Orleans. Although originally a painter, DeBellevue had this to say about media: “I liked finding something to do with whatever was at home, and in my case, it was pipe cleaners, copper wire, and garbage bag twisties.” From these ordinary objects, DeBellevue builds intricate sculptures which reveal her interest in the repetition and ritual of busywork. Recent solo exhibitions including Feature Inc., New York; Ingalls and Associates, Miami; the Cheekwood Museum of Art, Nashville; and the Roger Björkholmen Galleri in Stockholm, Sweden.
For info on more work in the auction, visit the website.
