Gazpacho is one of those things that I live for in the summer. It is the perfect meal on a hot summer night. For years it has been one of the reasons I needed a blender. In fact there were probably a few years when I only used that trusty kitchen aid for a batch or two of this delightful summer concoction. Of course that was before smoothies became more common in our breakfast rotation, and I broke down and got a Vitamix. Regardless when the kitchen aid gave out last year around mid March, I knew I had to find a replacement before gazpacho season. Thankfully when July rolled my kitchen was more than equipped to make gazpacho.
Over the years, I have tried several recipes. For several years, I found no matter what combination of vegetables I used, I could not replicate the flavor of the wonderful bowls I would order at restaurants. I did not like the recipes that used canned tomato juice, but found the need to try them in my search to find that perfect blend. Then after having had a wonderful bowl at a Jose Andres restaurant in Washington D.C., I stumbled upon a recipe of his. Funny thing was it was actually his wife recipe. Well Thank you Patricia Andres because of you I no longer find myself searching recipes each summer, but rather I make batch after batch of this wonderfully refreshing cold soup.
I have always been a fan of gazpacho, and you will still find me ordering traditional gazpacho or other varieties when we dine out. But I think this recipe is the one that made Mr. Mixture a believer in the soup as well. No one complains when this version is served alongside some fresh bread. I often toss a few cold shrimp in it as well like a gazpacho cocktail.
- 2 lb ripe red tomatoes(original recipe calls for about 10 plum tomatoes, I prefer 2-3 large red tomatoes and 1 heirloom)
- 8 oz cucumber (about 1 cucumber or 2 kirby cucumbers)
- 1/2 bell pepper (I prefer red, orange, or yellow)
- 1 Tbsp sherry vinegar
- 1 garlic clove, peeled
- 3/4 Cup extra virgin olive oil
1. Cut out and discard the core at the top of the tomatoes, chop the tomatoes into quarters and place in blender and liquify.
2. Peel the cucumber(s) and cut into chunks. Add to the blender and liquify.
3. Cut the pepper in half, removed the core and the seeds and cut into large chunks and add to the blender mixture.
4. Once all the vegetables are liquified. Add the garlic and sherry vinegar. At this time you can taste for acidity. Based on the sweetness of the tomatoes the flavor may vary. If you think it is not balanced add a small amount more of vinegar. Sometimes I have added as much as another 1/2 Tbsp.
5. Add the olive oil and reblend to ensure it is mixed well. The original recipe calls to run the gazpacho through a strainer at this time. I have always omitted this step as I do not mind a slightly chunky gazpacho, and I find the Vitamix can liquify anything so it is the perfect texture for me.
6. Refrigerate for at least 30 minutes before serving.
7. Top with any of the recommended garnishes or just enjoy plain and simple.
You can garnish with any of the following:
- 1 Tbsp extra virgin olive oil
- chopped tomatoes
- green onions or chives
- rustic bread or croutons