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BakeLogic is a compilation of my favorite recipes along with my thoughts about global food issues. I hope you enjoy following along as I spread awareness and share culinary love!

You Can Never Have Too "Moche" Gazpacho!

You Can Never Have Too "Moche" Gazpacho!

This Saturday, I made my weekly visit to the farmer's market, intentionally arriving RIGHT before it closed. At the end of the day, unsold produce faces one of two fates: either a trip to another market the next day, or a dreadful journey into the garbage can. Most of the perfectly-good produce that meets the latter fate is deemed "moche" (French meaning "ugly") and believed to have a small chance of selling elsewhere. In order to fix this problem, I used the last 10 minutes to save the "moche" produce from a wasteful fate in the garbage. Hurrying from tent to tent equipped with my market bags (featured on our Instagram), I scoped out the "moche" produce that was most likely to be thrown away and bought it for myself. (Pro tip: oftentimes you can convince sellers to reduce prices on the "moche" produce, since it would have been wasted otherwise!) When I had finally finished my dash through the stands, I ended up with several bags full of beautiful "moche" produce!  The next step was figuring out how to use them all.

With tomatoes, cucumbers, and peppers dominating the summer markets, I was inspired by my classical studies to make gazpacho. This popular Spanish soup is believed to have been brought to Spain by the ancient Romans, who often made salad-like dishes with bread soaked in olive oil (the classic components of the soup). Additionally, the word "gazpacho" is believed to derive from the ancient Spanish words "caspa, caspacias", which mean scraps/leftovers. With this origin, it was only fitting for me to use the leftover "moche" produce to make this soup!

I adapted my recipe from Simply Recipes and I hope you enjoy using your "moche" produce to make this cool, refreshing soup on a hot summer day!

xG

Gazpacho
Ingredients:

- 2 lbs tomatoes, peeled and seeded
- 1 small cucumber, peeled and seeded
- 1 small red onion, finely chopped
- 1 small sweet bell pepper, seeded and chopped
- 2 Tbs. chopped scallions + more for garnish
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2.5 cups tomato juice (or you can even use leftover tomato soup)
- 2 Tsp. sugar
- juice from 1/2 lemon
- salt and pepper to taste

Directions:
1. Prepare vegetables and blend together.  Chill overnight.  If you prefer a smooth consistency, pour the soup through a strainer before serving.  Enjoy!

Photo courtesy of Simply Recipes

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