Be creative with your presentation. Make a simple cucumber cup: cut a whole cucumber in 4" chunks and using a ridged grapefruit spoon, hollow-out bowls, spoon gazpacho in and serve. Perfect for entertaining.
Brett’s description of this gazpacho:
“This is amazing. It’s so fresh and crisp and refreshing. I could drink this all day. It’s like a wonderful healthy-tasting salad but as a soup. A soup-salad!”
Kind of a relief, since I was expecting, “Why is my soup cold?” This gazpacho recipe is simple and classic with just fresh vegetables and some tomato juice. It’s an excellent way to use up the bounty of fresh garden tomatoes happening right now at your farmer’s market. Be sure to save those tomato cores – the core (with seeds) makes excellent sauce and I’ll be posting a brisket recipe later this week that just begs for that tomato water. Enjoy your gazpacho! xo
The Great Gazpacho
Inspired by chow.com
Makes 8 to 10 servings
Ingredients:
- 1 1/2 pounds ripe tomatoes, cored and large dice
- 1 medium green bell pepper, cored, seeded, and large dice
- 1 medium English cucumber, large dice
- 1/2 medium red onion, large dice
- 1 medium garlic clove, coarsely chopped
- 3 cups tomato juice
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons red wine vinegar, plus more as needed
- 1 1/2 teaspoons kosher salt, plus more as needed
- Freshly ground black pepper
- Croutons, for garnish (optional)
Place the tomatoes, bell pepper, cucumber, onion, and garlic in a blender/food processor and blend into a smooth purée. (If you need to get the mixture moving, add a little of the tomato juice while the blender is running.)
Coring your tomato: Cut off the top and bottom so the fruit sits flat. Make a slice in the side and work around the fruit, cutting away from the centre core. Use this outer flesh (without seeds) for your gazpacho and save the core meat and seeds for future sauces and pastas.
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Am I the only one who wants to add vodka to everything? **looks around**