I Think That's Raw

Ok. Ready? You take all the ingredients, uncooked, and put them into the blender, liquefy, and dinner is ready. That's right, ready. No searing or roasting, steaming or boiling. In fact, I've abandoned cooked food altogether. No longer will I wax lyrical about the virtues of braising. No more posts about smoking meats or searing plump scallops in white-hot pans. I've joined the ranks of Charlie Trotter and will carry the torch of the Raw Food Movement.

Bring on the pounded flaxseed bread. Roll out the shaved radishes and julienned carrots. I'll wear my vague scent of raw garlic with pride, just like the rest of the hippies. Who needs a hamburger when you've got a bulghur patty? Why eat a roast lamb chop when a marinated soy brick is on offer?

No, my friends, there will be no more consumption of deliciously roasted chickens. I will, instead, practice the bizarre form of self flagellation known as Raw Food. Join me, will you, for a platter of grass or sand or something.

While you think about my offer, here is the raw, liquid dinner I promised. It is a classic Spanish soup which is perfect for hot afternoons. I've served is a a cool base for warm, roasted salmon, but it is stellar on its own.



Gazpacho

750 g tomatoes, cored, blanched, and peeled.
½ spanish onion
500 g red capsicum (bell pepper)
200 g cucumber
1 clove garlic
100 g sourdough bread, crusts removed
2 Tbsp red wine vinegar
¼ cup olive oil

Begin by soaking the bread in the vinegar and enough water to cover for at least 10 minuets. Using a knife, cut all of the skin off of the cucumber; you want pieces of skin about ½ cm thick. Cut ½ of a tomato, ¼ of a capsicum, and the cucumber skin into a fine dice and set aside.

Roughly chop the rest of the vegetables, including the cucumber core. Combine these vegetables with the bread and vinegar in a blender. Puree until there are no chunks remaining. With the blender running, slowly pour in the olive oil. Season and chill in the refrigerator.

Serve the Gazpacho in shallow bowls with the reserved chopped vegetables, and drizzle with a bit of olive oil. I like to add a few dashes of hot sauce.

(One more thing about Charlie Trotter... how can a man who's sir name means “pig's foot” eat only raw food? Seriously.)