Tomato Gazpacho Recipe

Feb 22

In the heat of summer, I find myself reluctant to even turn the stove on. This is my go-to summer soup. Served cold, it is so very refreshing. And to me, it is the perfect celebration of the summer goodies like tomatoes, cucumbers, and peppers.

Ingredients

3 pounds tomatoes | roughly chopped

1 long cucumber | peeled and chopped

1 red bell pepper | roughly chopper

1/2 red onion | roughly chopped

1 small jalapeño | seeded and minced

3 garlic cloves | smashed

2 slices of bread | torn into chunks

3 teaspoons sherry vinegar

1/3 cup extra-virgin olive oil | plus more for drizzling

salt

freshly ground black pepper

basil leaves | for garnish

chives | for garnish

Instructions

Step 1

Add the tomatoes, cucumber, red bell pepper, red onion, jalapeño, garlic cloves, bread, and sherry vinegar into a large bowl. Season with salt and pepper. Let the ingredients infuse for one hour.

Step 2

Pour the tomato mixture into the blender. Blend until smooth.

OPTIONS

Option 1: If you are looking for a super smooth soup, then pour the blended tomato mixture through a fine-mesh strainer or through a food mill to remove the skins and seeds. Then pour back into the blender.

Option 2: If you are happy with the consistency as is, then continue to the next step.

Step 3

With the blender running at medium speed, slowly pour in the olive oil in a thin steady stream. As soon as you are out of olive oil, turn off the blender.

Step 4

Pour the soup into a container and put it in the fridge. Let sit for at least 3 or 4 hours.

Step 5

Before getting ready to serve: stir, and taste your soup. Adjust seasonings, salt, pepper, and vinegar as needed.

Step 6

To serve: stir, and pour your soup into bowls. Top with the basil and chives, and a drizzle of olive oil. Enjoy.

tomatosoupgazpacho

Rachel Kulchin