Gazpacho is one of summer's greatest dishes and the perfect way to enjoy peak garden vegetables. Use your choice of fresh herbs, it is fun trying different combos! And serve with bread, croutons or tortilla strips.
Ingredients
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- 2 pounds ripe red tomatoes, cut into large chunks
- 1 poblano or Anaheim pepper, roasted and peeled
- 1 English cucumber
- 1 small red onion, peeled and quartered
- 1 clove garlic
- 1 jalapeño (optional)
- 2 tsp sherry vinegar
- ½ cup olive oil
- Salt, to taste
- Pepper, to taste
- Handful of fresh herbs such as basil, parsley, and/or cilantro
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Preparation
6 steps
Step 1
Roughly chop the tomatoes, roasted pepper, ¾ of the cucumber, onion, garlic, jalapeño (if using), herbs, olive oil, sherry vinegar, salt, and pepper. Blend until smooth.
Step 2
Finely dice the remaining ¼ of the cucumber.
Step 3
Halve a handful of cherry tomatoes.
Step 4
Stir the diced cucumber and halved cherry tomatoes into the blended gazpacho for a fresh, chunky texture.
Step 5
Chill for at least 1 hour before serving.
Step 6
Garnish with fresh herbs and a drizzle of olive oil.
The better the tomatoes, the better the gazpacho. Use ripe, in-season tomatoes whenever possible. For an ultra-silky soup, strain through a fine-mesh sieve after blending. Garnish with diced cucumber, croutons, chopped tomatoes, or avocado for extra texture.
