Recipe File: Gazpacho
It’s the hottest, stickiest time of the year. Gazpacho time. A bowl or glass of icy cold gazpacho will cool you right down and you’ll feel healthy and sophisticated to boot. Goals met right there. Happily, it’s also peak produce time—ripe tomatoes, peppers, cucumbers are everywhere.
If ever a recipe encouraged winging it, this is it—more guidelines than recipe. Use what you’ve got in the quantities you’ve got and don’t sweat it if each batch is different. Gazpacho is always good.
It goes like this—
2 lbs ripest tomatoes
½ red bell pepper, seeds and ribs removed
1 cucumber—English so you don’t have to peel it or remove the seeds!
1 small white onion, or half of a large onion, peeled, trimmed
1 jalapeno, halved, seeds ribs removed
1 garlic clove, grated
6 cups water
3 Tablespoons dry sherry
2 teaspoons salt
¼ teaspoon black pepper
¼ cup best olive oil plus more for garnish
½ avocado, peeled and seeded for serving
Coarsely chop all the vegetables and put them in a blender with the grated garlic. Add the water and olive oil. Depending on the size of your blender you may need to do this in a couple of batches. Blend on high until very well pureed.
Strain the soup through a fine mesh strainer, pushing as much liquid as possible through the strainer, into a serving bowl or pitcher. Or don’t strain it and just pour the soup from the blender into the serving bowl or pitcher. I like it both ways.
Now stir in the salt, pepper, sherry—taste and adjust as you like. Chill soup for a couple of hours or until ready to serve. It keeps for 3-4 days in the refrigerator. If it separates just stir it back together.
Serve garnished with avocado and a drizzle of olive oil. Serves 4–6, or 1 hot person who lives on it for days.