Gazpacho

What’s a more elegant first course than a chilled soup? Especially when it’s 90 degrees and climbing. This Gazpacho is everything we need it to be: full of flavor, and a perfect balance of crunchy and smooth. Its base is garden-grown heirloom tomatoes (summer’s greatest food) and it’s full of vibrant veg: cucumbers, red and green bell peppers, red onions. We know we’re supposed to eat a rainbow of colors, and this soup is that – in one bowl.

There are a few other special flavors in this concoction (bringing in the acidity and spice), but there’s no bread and far less oil than most other gazpacho recipes. It’s the perfect first course: Healthy, light, cool, delicious.

Serving:

6 people

Total time:

30 minutes (plus two hours for chilling)

Ingredients

  • 4 lbs. summer heirloom tomatoes, peeled, seeded and chopped
  • 1 cup Persian cucumber, peeled, seeded and chopped
  • 1 cup green bell pepper, seeded and chopped
  • 1 cup red bell pepper, seeded and chopped
  • 1 cup red onion, chopped
  • 1 cup best quality tomato juice
  • 1 clove garlic, finely diced
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Diamond brand kosher salt
  • 1 teaspoon ground cumin
  • A few grinds of black pepper

Directions

  • To peel and seed the tomatoes: Lightly slice an X on the bottom of each tomato. Boil a pot of water and drop the tomatoes in the water for about one minute. Drain and transfer to an ice bath.
  • With a small paring knife, peel and seed the tomatoes, dropping the large pieces of tomato into the mixing bowl you will use to put together the soup.
  • Once all the tomatoes are peeled and seeded, scoop handfuls from the bowl onto the cutting board and chop. Return to bowl with juices, but be mindful of removing any remaining seeds.
  • Prep all the other vegetables (try to make the chop consistent throughout).
  • Add all vegetables and remaining ingredients to the bowl. Gently mix with a spoon
  • Scoop out half of the soup into a Cuisinart and pulse several times. (Don’t puree, just pulse until it’s a bit more combined and liquified than the soup in the bowl).
  • Return to bowl. So now you have a combination of chopped veg and veg that’s been through the Cuisinart. Stir to combine.
  • Refrigerate for at least a couple of hours. 
  • Serve cold, with a generous drizzle of olive oil and a sprinkle of flaked sea salt. 

Pillar Tip:

  • Peeling and seeding the blanched tomatoes is going to be a messy moment, so do it near or over the sink. And unless you have surgical precision, you’re going to lose some of the tomato in the process… don’t freak out, that’s why I started with four pounds.
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