Summer gazpacho

I don’t know about you, but I impatiently wait for tomatoes to come into season in the summer. Winter is when it really gets bad… you go to the grocery store, pick the “best looking” ones, and get home to chop them for a salad when you realize that these impostors have absolutely no flavor whatsoever.

The struggle is real.

But alas, when they start coming in… you can’t eat them fast enough. Having friends and families with bountiful gardens in the summer is one of my favorite things, but sometimes, there’s just too much to eat all at once.

Enter: Gazpacho. (Or better known in the Swink home: “Cold soup.”)

My favorite thing about this recipe is you can throw everything in a blender and let it do all of the work, especially if you have a fancy smancy Blendtec or Vitamix. (We have a Ninja, though, and it worked just fine.)

This recipe is inspired by this one I found on loveandlemons.com, and it’s really refreshing for a hot summer day and bonus – you don’t have to heat up the kitchen. Make it on an afternoon and let it sit in the fridge all day. The longer it sits, the better the flavor.

Summer Gazpacho

Ingredients:

  • 2 cucumbers, peeled and seeded
  • 6 pounds of juicy red tomatoes, cored and cut into chunks
  • 1 shallot, roughly chopped
  • 1 clove of garlic, roughly chopped
  • 1/4 cup small red onion, roughly chopped
  • handful of cilantro, roughly chopped (if you are in the dishwater camp, feel free to omit and substitute parsley)
  • 2/3 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste
  1. Reserve about 1/3 of a cucumber, but cut the rest into big chunks and throw in a big bowl.
  2. Throw everything else in the bowl and season add salt and pepper. Toss around so that everything is covered in the juicy, oily, vinegar goodness.
  3. If you have time to let this sit for about 30 minutes, that’d be ideal. Gives everyone in the bowl a chance to get really acquainted before things get weird in step 4.
  4. Start blending. I did two separate batches, but if you have a fancy aforementioned blender, maybe you can get it all in one fell swoop. On my Ninja, I blended each batch on high for about 5 minutes, to give you an idea.
  5. Depending on the consistency you’d like, you can strain through a really fine strainer here. Some folks like it a little thicker than others… I prefer a super-thin, broth consistency, so I strained each of my batches through a mesh strainer into another bowl.
  6. Cover and chill for at least an hour or so for the ultimate cold soup experience.
  7. When you’re ready to serve, grab that reserved cuke from step 1 and dice it up to sprinkle on top. We also do crushed tortilla chips, but the original recipe recommends mango, tomatoes and a drizzle of olive oil, which also sounds fantastic.

 

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