I love gazpacho; I could eat it for breakfast, lunch and dinner. But I have spent years trying to get the “right” gazpacho recipe. I really wanted to find one I liked that did not use tomato juice, that always felt like “cheating”. I have finally found one that I consider worth sharing. This recipe is an adaptation of one in Real Simple magazine.
I like to think of gazpacho like a taco bar – serve the soup along with little bowls of your favorite add-ins. The add-ins add texture, enhancing the mouth feel of the soup.
When I taste the soup, I close my eyes and my mind travels to joyous trips to Mexico – pass the tequila!
2 lbs tomatoes – the riper the better, coarsely chopped (from the garden)
1 red bell pepper, coarsely chopped
1 small red onion, coarsely chopped
1 clove garlic or 3 garlic scapes, chopped
1 large cucumber, coarsely chopped (from the garden)
1/4 cup extra virgin olive oil
2 tsp red wine vinegar
kosher salt & freshly ground black pepper to taste
small cucumber – small dice
tomato – small dice
parsley – chopped
scallions – chopped
In a blender, puree the tomatoes, bell pepper, onion, garlic, and cucumber – it is best to work in batches. Transfer to a bowl and stir in oil, vinegar, salt (start with 1/2 tsp) & pepper – adjust seasonings to taste. Refrigerate at least 1/2 hour.
Serve with toppings arranged so everyone can add what they like. Enjoy!