My first big girl job out of culinary school was as a live-in private chef in Southampton, NY. The woman who owned the home had a personal assistant from Spain named Elsa. One evening Elsa taught me to make “proper” gazpacho and griped, particularly in reference to a recipe from a very famous Food Network personality, “what you Americans make and call gazpacho is a disgrace. I’m sure it tastes good but it’s not gazpacho. Please, don’t call it gazpacho – call it something else.” Elsa, my apologies. My version of the Spanish, cold tomato soup includes fresh corn to give it a little thickness, nectarine for a bit of sweet, and jalapeño for a touch of heat. The nectarine helps to balance the hot pepper.
I like to make a big batch of this no-cook soup on Sunday evenings, enough to last me a few days during a busy week. Gazpacho is a great meal to serve for a summer dinner if you want something that isn’t heavy but don’t exactly feel like going to bed hungry. And again, it’s no-cook! My mom, Toni, enjoys this cold soup with Simple Croutons.
Jalapeño and Nectarine Gazpacho
1 1/2 pounds tomatoes, cored and cut into chunks
2 cups fresh corn kernels, cut from about 3 to 4 ears of corn
1/2 pound nectarines, pitted and cut into chunks from 1 large or 2 small nectarines
1/2 – 1 fresh jalapeño pepper, trimmed, ribs and seeds removed
1 small clove garlic, minced
2 tablespoons extra virgin olive oil, plus more for serving
1 tablespoon balsamic vinegar, plus more for serving
Combine all ingredients in a high-speed blender (I use a Vitamix) and puree until smooth. Taste for seasoning, adding more salt if necessary.
Refrigerate gazpacho until cold. Serve in bowls with a drizzle of olive and balsamic vinegar, if desired.
More recipes from our Summer Crate