Simple Chunky Summer Gazpacho Recipe
The trick to a good gazpacho is all in sourcing your ingredients. Gazpacho doesn’t leave any place to hide. There’s no cooking, no fats (besides the odd dash of olive oil), the symphony of flavors is held up by the intensity and ripeness of your ingredients.
So choose wisely my friends. As for your tomatoes, heirlooms are best. Let them stand on the counter or in a bowl at room temperature, preferably somewhere sunny until they are at the richest, darkest red they’ll get to. Their texture should be bordering on soft, the skin yielding to gentle pressure.
The peppers and cucumbers should be small. Avoid large cukes as they’ll have a lot of seeds and less meat. Likewise with peppers, smaller is generally sweeter. Try Jimmy Nardello peppers or other small flavorful sweet peppers.
When it comes to the liquids, fresh pressed is best. Don’t use canned tomato juice if you can help it and fresh squeezed lemon juice is a must. I like to serve this soup just lightly chilled with a small side dish of salt and pepper and some high quality Extra Virgin Olive Oil, something fruity and sweet to add as guests see fit.
Truly the taste of summer at its best.
- 1 cucumber, halved and seeded, but not peeled
- 2 red bell peppers, cored and seeded
- 4 tomatoes
- 1 red onion
- 3 garlic cloves, minced
- 1 1/2 cup tomato juice
- 1 1/2 cup carrot juice
- 1 Tbsp lemon juice
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 Tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 celery leaves of one stalk, chopped
- 1 Tbsp minced fresh parsley
- Finely dice cucumber, bell pepper, tomatoes, onion and garlic and place in a large bowl. You can also use a food processor, but avoid over blending. Leave the ingredients roughly chopped.
- Add juices, vinegar and olive oil. Mix thoroughly, adding salt and pepper to taste.
- For this soup to be at its best, let stand for at least one hour before serving, though it will be even better the next day!
- Garnish with chopped celery leaves and parsley to serve.
Tomato photo credit: Chiot’s Run via photopin cc
Gazpacho photo credit: gtrwndr87 via photopin cc