Hot Summer Nights: Poached Cod on Gazpacho

I have made this dinner a dozen times in the months of July and is so refreshing, and is a great idea to use up the abundance of tomatoes in the garden.

To be honest, it comes out different every time, because I use different tomato varieties, and don't measure exactly, but it is always delicious.

You can eat it for lunch, or serve it for dinner with some poached cod or white fish.

Taste as you go, and remember, don't puree it, keep it a bit chunky, like a salsa.

Here's how:

3 ripe tomatoes (sometimes I throw in cherry tomatoes too!), cut up
1 small cucumber, peeled
1/2 red onion
1/2 of a red bell pepper
1 garlic clove
1/2 tsp cumin
juice of a lime
2 tsp of red wine vinegar
big handful basil leaves or cilantro (I prefer cilantro)
1 tsp kosher salt
black pepper

You can use a blender, but I don't own one anymore, mine broke! so I throw everything in the food processor.   I pulse it a few times only, so it stays a bit chunky.....

Taste as you go, you might want more vinegar or garlic, but I usually use this ratio.

To poach the fish, you just bring a pot of water to boil with 1 bay leaf, some lemon slices and peppercorns.   Throw the fish in and simmer about 8 minutes.

Remove with a slotted spoon and serve over bowls of this yummy gazpacho.

It's so refreshing.

Stay cool!


Natalia said…
Gazpacho is one of my summer specialties - one that my husband looks forward to every year. My recipe is very similar but I'm going to try yours to compare.

I usually add a bit of tomato juice to make it more liquidy. I also add some red wine and a few drops of sriracha to give it a kick.

After visiting Spain a few years ago where we ate Gazpacho Andaluz (made with bread), I tried making it at home. It was an epic fail, so I stick to my bread-free recipe.