This has been one of the TOP requested recipes for summer and I finally delivered! Let's talk Summer Gazpacho!
I can vividly remember the first time I had Gazpacho. It was in culinary school and I was like, we're having cold soup? WTF. It was just never on my radar and wow my mind was blown. Let's also take into consideration that it was approx 100 degrees in Los Angeles that week and a chilled refreshing soup was basically the best way to cool down and fill up. I've been obsessed ever since BUT... there are some gazpacho rules if you ask me.
The recipe is simple. Everything into the blender until smooth, then add olive oil and some seasonings to emulsify. That's it. Because it's that simple, the ingredients are key. You need:
- RIPE Tomatoes. If they are rock hard, don't smell like a ripe tomato or questionable looking, skip it. This is the main flavor of the soup and you need great tomatoes. I really only make gazpacho during the summer when I have access to incredible farmers market tomatoes.
- Olive oil - same thing goes for olive oil. You want a great quality olive oil that you enjoy the flavor of. There's a decent amount of oil in this recipe, so don't use anything that is slightly bitter or too grassy.
The rest is pretty self explanatory. If you love cucumber, you can use a little more. If you want it to be a little spicy, throw in a bit of jalapeño with your bell pepper. You get the idea. High quality ingredients are the key and you'll have an incredible gazpacho in minutes. But then be sure to chill overnight to get the most excellent flavor so the flavors can all marry together!
- 2 pounds RIPE red tomatoes (see note below) cored and roughly cut into chunks
- 1 yellow bell pepper cored, seeded and roughly cut into chunks
- 1 long hot house cucumber peeled and roughly cut into chunks (about 1 ½ cups worth)
- 1 small yellow onion peeled and roughly cut into chunks
- 2 cloves garlic peeled
- 2 tablespoons fresh chives, snipped
- 2 tablespoons fresh basil
- 2 teaspoons red wine vinegar plus more to taste
- kosher salt to taste and a little freshly cracked black pepper if you prefer
- ½ cup extra-virgin olive oil plus more to taste, and for drizzling
- In a blender, combine the tomatoes, pepper, cucumber, onion, garlic, chives and basil. Blend on high speed until super smooth, at least 2 minutes. Scrape down the sides and blend for another minute.
- While the blender is running, add the vinegar and season with a large pinch of salt. Drizzle in the olive oil and the mixture will start to emulsify.
- Strain the mixture through a strainer and discard any solids that remain. Transfer to a large container and chill for at least 6 hours, overnight if possible.
- Taste before serving and adjust the salt and vinegar. I love a little pepper so I add some freshly cracked black pepper too.
You have two recipes for Summer Gazpacho; one uses a yellow bell pepper, the other an Anaheim pepper. Which recipe do you prefer?
I only have 1!!
Oh my, I LOVE Gazpacho, but have never made it. This will inspire me to do so!!!
I love gazpacho! You can also make a white gazpacho (had it at Jose Andres' Jaleo in DC years ago, SO FLIPPING GOOD), and I have an old NY Times recipe for chilled cucumber soup that is delicious.
It is truly a great recipe - similar to Julia Moskin's, published several years ago in the New York Times.
Looks great! Question, it says the tomatoes should be cored....does that mean remove the center, seeds and skin??
I definitely plan to make this soup! Can you recommend a good suitable olive please? Thank you Gaby.
YES, will add a link within the post right now!