The SF Street Food Fest was this weekend and although Tacolicious didn’t participate (except for the live auction, which is still going), Laïola was there slinging the gypsy pepper–melon gazpacho (festival photo courtesy of Bici Girl @Flickr). I mean slinging it.
The first-time festival—that I personally watched Jessica (my co-editor at 7×7) work her butt off organizing—was expected to draw about 5,000 people. They drew twice that. Along the one-block of Folsom Street, there were lines of people leading practically into the locals’ backyards. It was street food madness.
I had a baby shower to attend, so I got there late in the day. At that point, Laïola was scooping up the dregs of the second batch of gazpacho Joe had run home to make and Charles Phan, of the Slanted Door, was kindly grilling chicken for the vendor next to him. The bacon-wrapped hot dog lady was still going strong, but I passed chef Anthony Strong of Pizzeria Delfina, who had finally run out of food and was sitting, along with his staff, on a stoop of steps, exhausted—as if they’d just been to war, if war was fought with flour and oil. They looked something like the chorus of a La Bohème-meets-Rent-meets-street-food-fest rock musical. The tune was going to be downtempo, maybe some listless snapping. Everyone was very, very tired. Chefs work hard.
The first time I had the gazpacho that Laïola served at the festival was the first time I dined at Laïola when it opened a couple years back and Mark Denham was the chef. It was also the first time Joe and I met. He was introduced to me (after he walked away of course) as the guy that was perfect for me (divorced, daughter, food industry)—but unfortunately, he had a girlfriend. I gave him my card just in case.
And well, here we are, a month before our wedding. And I still remember that gazpacho—the perfect convergence of summer sweet and savory—as the best thing I ate that fateful night. Should you be looking to fall in love, I recommend you try this gazpacho out. Just see what happens.
Although Joe doesn’t have a specific recipe for the gazpacho, this how he tells it. Try it in different ratios to your taste (letting the peppers take the lead).
Gypsy Pepper–Melon Gazpacho
Take gypsy peppers, cucumbers, melon (Joe uses Chanterais), a little garlic (not too much since it’s raw), torpedo onions and a little heirloom tomato. Chop everything, salt to taste and let sit for about half an hour. Add stale bread crumbs to the mixture and blend in a blender until smooth. Press through a sieve and add water until the texture just coats the back of a spoon. You want it to be easy to drink from a cup. Chill. Meanwhile, make a “salsa” of sliced red grapes, slivered almonds and a little fresh tarragon, plus a tiny bit of salt to taste. Serve the gazpacho very cold, top with the salsa and a drizzle of good extra virgin olive oil. If your amour doesn’t jump you after one sip, you’ve clearly done something wrong. Adjust and try again.