Imperfect vegetables are perfect for this summer soup

Yesterday was a stormy day of high winds and rain pelting down. No complaints from me, though, since I knew our large vegetable garden was in sore need of a lengthy rain.

Afterwards, I noticed the peppers had branches broken off from the strong winds. Ripe tomatoes had fallen from the vines, creating cracks in the flesh. And the cucumbers climbing the trellis landed on the ground.

Those imperfect vegetables were actually perfect for gazpacho, that refreshing seasonal summer soup. Because the soup is made with chopped or pureed vegetables, looks don’t matter – flavor does.

Here’s two versions for you to try. Use the recipes as guides and go with the flow.

The first is made in a blender and can be smooth and sophisticated.

Deb Goulding’s gazpacho is made in a food processor and is bright, thick and rustic. Working with Deb during her days as executive chef, herbalist and educator were always fun and a learning experience for me.

Blender gazpacho

This gazpacho has evolved through the years.

Ingredients

2 pounds very ripe tomatoes, cored and chunked – I used red and Cherokee purple

1 sweet banana pepper or a small bell pepper

1 cucumber, about 8” long, peeled and chunked

1/3 to 1/2 cup red or mild onion

1 large clove garlic

Jalapeno pepper, seeded and sliced (optional)

Sherry vinegar to taste – start with a tablespoon or so

1/3 to 1/2 cup extra-virgin olive oil, plus extra to drizzle

Salt to taste

Instructions

Put everything but vinegar, oil and salt in blender and blend on high until very smooth. With motor running, add vinegar and salt.

Slowly pour in oil and blend until emulsified and smooth. It will be the thickness of salad dressing. If a bit watery, add a little more oil.

You can strain it making sure you press hard on solids, or leave as is, or even just strain some of it.

Chill about 6 hours or overnight.

Adjust seasonings. If too thick, add a bit of ice water.

Serve with drizzle of oil.

Originally adapted from Julia Moskin.

Tip: Swap out sherry vinegar

Try red wine vinegar with a pinch of sugar, since sherry vinegar has a sweeter flavor profile.

Deb Goulding’s gazpacho

Nice with a dollop of basil creme fraiche. See my site for recipe.

Ingredients

2  English cucumbers, halved and seeded but not peeled

2  red bell peppers, cored and seeded

2 ribs celery

4 nice tomatoes, seeded

1 small red onion

6-8 green onions

3 large cloves garlic, minced

4 cups V-8 or tomato juice

1/4 cup white wine vinegar or red wine vinegar

1/4 cup extra virgin olive oil

2-3 teaspoons tabasco

Salt and pepper to taste

Instructions

Roughly chop cucumbers, peppers, celery, tomatoes and onions. Make separate piles of each.

Put each vegetable into food processor and pulse until coarsely chopped. Don’t over process. Combine vegetables in bowl and stir in garlic, V-8, vinegar, oil, tabasco, salt and pepper. Mix well, chill before serving. The longer it sits, the more flavors develop.

This article originally appeared on Cincinnati Enquirer: Blender gazpacho recipe by Rita Nader Heikenfeld