How to Make Gazpacho (Just in Time for Summer)
How to Make Gazpacho (Just in Time for Summer)
As temperatures creep upward this summer, there are few things as satisfying as a bowl of chilled gazpacho. You get all the tanginess of tomato soup without burning your mouth of breaking into a sweat. Also, this recipe scales well, so if you want to impress the cookout crowd, show up with a punch bowl full of it.
Serves 4-6
5 ripe tomatoes, seeded and chopped
1 English cucumber, peeled, seeded and chopped
1 red bell peppers, seeded and chopped
½ red onion, chopped
1 small jalapeno, seeded and minced
2 garlic cloves, grated
¼ cup good quality extra-virgin olive oil
1 slice white bread, crusts removed and torn into pieces
1 cup tomato juice
¼ cup sherry vinegar
1 teaspoon kosher salt
1 teaspoon celery salt
¼ teaspoon freshly ground black pepper
In a food processor fitted with a steel blade, add tomatoes, cucumber, bell pepper, onion, bread, and jalapeno. Pulse several times until vegetables are well combined but slightly chunky.
Pour half of processed mixture into a large bowl. Return carafe to processor and purée remaining ingredients until smooth. Add puréed mixture to bowl and mix well.
Mix in the garlic, tomato juice, sherry vinegar, olive oil, salts and pepper. Chill in refrigerator for at least 2 hours.
Add more salt, if needed, and serve, topped with a garnish of your choice (cilantro leaves, cubed avocado, poached shrimp, etc.)
