Refreshing Gazpacho is a Perfect Recipe for Hot Summer Days
This is the perfect time to make cool, refreshing gazpacho now that ripe, local tomatoes are abundant at the markets and in the “potagers” (kitchen gardens). There are as many variations to this soup as there are cooks. You can make gazpacho with tomatoes, watermelon, green heirloom tomatoes and even a white gazpacho with almonds. Other than popping the tomatoes into boiling water to peel the skins, this recipe doesn’t get you anywhere near the stove. Add a baguette, a platter of charcuterie and a chilled rose and lunch is served.
- 4 large Ripe tomatoes peeled and seeds removed, quartered
- 1 small Red onion quartered
- 1 medium Green pepper seeds and pith removed, quartered
- 1 medium Red Pepper seeds and pith removed, quartered
- 1 medium Cucumber peeled, seeds removed and quartered lengthwise
- 2 -2 1/2 cups Tomato juice regular, low-sodium or spicy
- 2 tbsp Red Wine Vinegar
- For drizzling: olive oil
- For garnish: Diced cucumber, fresh basil, and/or croutons
- In the bowl of a food /processor, pulse the onion, peppers and cucumbers until roughly chopped.
- Add the tomatoes and pulse until combined but still chunky. (You want to keep some texture, but avoid large chunks of vegetables.)
- Pour into a large, non-reactive bowl.
- Add tomato juice to desired consistency.
- Stir in red wine vinegar, and taste for seasonings, you may want to add some freshly ground pepper and/or a few drops of hot sauce.
- Chill 2-3 hours to combine flavors.
- Drizzle with olive oil and garnish with chopped cucumber, basil leaves and/or croutons for extra crunch.
- Best served chilled but not icy cold.