Summer Gazpacho

By Leslie Blythe Soup, Spanish, Vegetarian puréeing

September 9, 2021

Here is a post from my Gazpacho loving husband Eric!
Gazpacho, that wonderfully refreshing chilled Andalusian vegetable soup, is perfect for these late days of summer when temperatures soar and vine-ripened tomatoes are plentiful. It can be chunky or smooth but the classic way—made in a blender—always reminds me of Pedro Almodóvar’s movie Women on the Verge of a Nervous Breakdown. While I love garlic, I do not like to eat it raw so I roasted the garlic in the oven before blending it in the soup but the choice is yours. Good sherry vinegar is the most important ingredient and while you can use red wine vinegar, sherry vinegar is really the best.

Prep: 25 mins
Yields: 4 Servings

Ingredients

½ English hothouse cucumber, peeled, seeded

½ large red bell pepper, stemmed, seeded

2 pounds very ripe red tomatoes, preferably heirloom, cut into ½-inch wedges, 3 tablespoons seeds reserved

½ large shallot, chopped

1 garlic clove, finely grated

2 tablespoons (or more) sherry or red wine vinegar

Flaky sea salt

3 tablespoons olive oil, plus more for drizzling

Quartered cherry tomatoes, chopped chives, and grilled or toasted country-style bread (for serving)

Directions

1Cut 2" of the cucumber into ¼" pieces and set aside for serving; coarsely chop remaining cucumber and place in a large bowl. Cut one-quarter of the bell pepper into ¼" pieces and set aside for serving; coarsely chop remaining bell pepper and add to bowl with chopped cucumber. Add tomatoes to bowl and toss with shallot, garlic, 2 Tbsp. vinegar, and 1 Tbsp. salt. Let stand 30 minutes at room temperature to let flavors meld.

2Transfer tomato mixture along with any accumulated juices to a blender. Add 3 Tbsp. oil and purée on medium speed until smooth; season with salt and vinegar, if desired. Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, about 1 hour.

3Divide gazpacho among bowls. Top with cherry tomatoes, chives, reserved cucumber and red pepper pieces, and tomato seeds; drizzle with oil and season with salt. Serve with bread alongside.

Do Ahead

1Gazpacho can be made 1 day ahead; cover and chill.

Recipe by Rick Martinez, Bon Appetit, August, 2016.

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