Summer Chillin’ With This Gazpacho Recipe
Gazpacho is essentially composed of opposites. It’s creamy and tangy, zesty and mild — and when temperatures are sweltering, it is delightful. Nothing could be simpler, in many ways, than this no-cook chilled soup. Chalk it up to the tart kiss of tomato, the sweetness of bell pepper, and the cooling touch of cucumber and the way they meld in this classic gazpacho recipe. (Trust the Spanish to know what to do when it comes to beating the heat.)
If this base doesn’t already make you swoon — with the season’s best produce — imagine the possibilities when you garnish with chopped hard-boiled egg, snipped chives, a bit of bacon or prosciutto, or a drizzle of olive oil and flaky sea salt. I personally like to concoct a batch of gazpacho (which is easy to premake and chill) and invite people over for a toppings party.
Welcome to your summer secret weapon. Whether casually at home on a weeknight or entertaining, you’ll want to make this gazpacho recipe on repeat.
Gazpacho Recipe
Serves 4
1 medium cucumber, peeled, halved, and seeded
1 large red bell pepper, cored and seeded
2 pounds of the season’s best tomatoes, heirloom if possible
1/2 onion
1 garlic clove, chopped
3 ounces day-old bread, soaked in cold water to rehydrate
2 tablespoons sherry vinegar
1/4 cup high-quality extra-virgin olive oil
1 tablespoon salt
Freshly ground black pepper
Garnish: Reserve a bit of finely chopped cucumber, bell pepper, and tomato, or top with chopped hard-boiled egg, snipped chives or basil, a drizzle of olive oil, or a bit of bacon or prosciutto.
Roughly chop the cucumber, bell pepper, tomatoes, and onion into 1-inch cubes, reserving a small amount for garnish, if desired. Blend into a rough puree in a blender or food processor.
Add the garlic, soaked bread, sherry vinegar, olive oil, and salt and blend again until smooth or to a slightly more textured consistency, if desired.
Cover and chill for at least 2 hours. The longer the gazpacho sits, the more the flavors develop.
When ready to serve, divide the gazpacho among bowls and top with the reserved vegetables and any other garnishes, as well as black pepper. Alternately, divide toppings into small bowls and set out so guests can top their gazpacho themselves. Serve alone or with crusty rustic bread alongside.
Tip: Gazpacho can be made one day ahead; cover and chill.
If you’re feeling extra ambitious in the kitchen, try making salt-rising bread to serve with your chilled summer soup.
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