CHic CInco DE MAyo


Juicy Couture, $278,

A crowded Mexican restaurant, twenty-three year olds wearing sombreros, tequila being spilled on your foot, and a horrible next morning lime and salt hangover. While tempting, I think I’m going to sit out this year’s Cinco de Mayo festivities. There’s the party at The Randolph, happy hour all night at Cabrito, and the old stand by, Tequila, er, Tortilla Flats, and yet, none of these scenes are calling my name. But that doesn’t mean that I’m not going to partake at all. I think a colorful cotton dress and my favorite, i.e. super simple, gazpacho recipe is just the way to celebrate the Mexican army’s unlikely 1862 victory over the French (and rebel against my evil childhood Parisian teachers).


  • Tomatoes (at least 2 pounds)
  • Day-old bread
  • 1 clove garlic
  • Olive oil
  • Vinegar
  • Salt
  • Petite diced peppers and cucumber for garnish


  1. Remove the skins from the tomatoes. You can do this by dropping the tomatoes in hot water for a few seconds and then using a pairing knife to remove the skins
  2. Put the tomatoes in a blender. Tear off pieces of bread and add to blender. (About 1/4 a baguette per 2 pounds of tomatoes). Add 1 clove garlic, pressed or chopped.
  3. Blend until smooth. If it’s too liquidly, add a few more pieces of bread. The texture shouldn’t be to liquidly or too thick, and there shouldn’t be any visual or taste-able bread particles.
  4. Once the texture is good, add several pinches of salt, a decent amount of olive oil, and a proportional amount of Sherry vinegar from Spain or a few dashes of apple cider vinegar to bring out the tomato flavor.
  5. Blend together.
  6. Serve chilled with petite diced peppers (any color), cucumbers and a swirl of olive oil.

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