Gazpacho

Julia Moskin

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Cook Time 20

Resting Time 10

Servings 12

Ingredients

2 lbs Ripe Red Tomatoes Cored and roughly cut into chunks
1 Cubanelle Pepper Seeded and cut into chunks
1 Cucumber About 8 inches long, peeled and roughly cut into chunks
1 Mild Onion (white or red) Small, peeled and roughly cut into chunks
1 Garlic Clove
2 tsps Sherry Vinegar More to taste
Salt
.5 cups Extra-Virgin Olive Oil More to taste, plus more for drizzling

Instructions

Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.

Notes

Having prepared gazpacho from this recipe several times throughout the summer, here are few suggestions based on my own experiences:

Plan ahead! This soup is best when it is chilled so making it requires some planning. (Six hours according to the recipe.)
The cubanelle pepper is a sweet pepper. A good substitute for a cubanelle pepper is an Anaheim pepper which has a little more heat but, is generally mild. The first few times I made this recipe, I used a jalapeno pepper which added too much heat. The best batch of gazpacho I made all summer was when I used an Anaheim pepper. Recently I’ve used Poblano peppers, since they were on hand, which adds more heat than an Anaheim but are not as hot as jalapeno peppers.
Instead of the Sherry Vinegar, I’ve used Red Wine Vinegar, which seems to work. Although, if I ever make the recipe with Sherry Vinegar I may never go back, it might be just that good.
My version does not contain the full allotment of salt, more like one teaspoon rather than two.
The first few times I used this recipe, I held back on the olive oil but I think the soup really needs the full ½ cup.
So far, I haven’t had to work in batches. I stuff my blender to the top and watch the magic happen.
Straining the mixture through a food mill or a strainer seems like a messy, unnecessary step that only takes out nutrients which I prefer to leave in. I like the small bits in the soup because I think it adds interest.
I also serve the soup in bowls rather than in glasses since I’d rather spoon my soup than drink it from a glass.
Toppings! This particular recipe does not call for toppings on the gazpacho (other than the mention of olive oil drizzled on top) but I know gazpacho toppings are common and should be considered if you prepare this recipe. Here are some topping suggestions: chopped green pepper, red onion, cucumber, roasted corn, avocado, hard-boiled egg, capers, or yogurt.