This recipe is one of the few things I keep in my refrigerator to enjoy as a summer breakfast, lunch, snack or dinner. Yes, all of those things. It’s perfect for hot days when you don’t want to cook or are simply in a hurry and want something refreshing.
While some traditional recipes use almonds or stale bread to thicken this Spanish soup, I prefer mine a bit simpler, made with only vegetables, sherry vinegar and olive oil. And salt. You have to use enough salt to make the flavor of the vegetables shine.
My friend Natalia, who is from Madrid, serves her gazpacho with traditional garnishes including chopped green pepper, hard boiled egg, red onion and croutons. Including garnishes is fun if you’re entertaining a crowd and serving gazpacho as an appetizer.
I like to make a double or triple of gazpacho but the recipe below is generally the most you can fit in a blender at once. Make the recipe from start to finish, twice, if you’d like to double it. Gazpacho will last in the refrigerator up to 4 days.
Gazpacho
makes 6 cups
Ingredients
2 pounds ripe tomatoes, cored and cut into large pieces
1/2 red onion, trimmed and cut into quarters
1/2 red bell pepper, cored, seeded and cut into quarters
1/2 large cucumber, peeled, if desired
1 small clove garlic, smashed
2 tablespoons sherry vinegar
Kosher salt
3 tablespoons extra virgin olive oil, plus extra for serving
Place the vegetables, garlic, vinegar and 1 teaspoon salt in a high speed blender. Blend until very smooth. With the motor running slowly drizzle in the olive oil. Taste for salt and adjust as you see fit.
Transfer gazpacho to a pitcher (I like a half gallon Mason jar), cover and refrigerate until very cold, at least 3 hours. Serve in glasses or small bowls, drizzled with olive oil if desired.
More recipes from our Summer Crate.