The Best Gazpacho

This really is the best gazpacho. I’m generally not a big fan, but I make 2 batches of this every time. It’s so good I always want more after the first meal. It’s great as a light dinner or lunch on its own, but can be made a little more hardy with some burrata and tomato toast, or a grilled cheese sandwich (I’m partial to grilled brie or feta with a sprinkle of oregano on the inside).  My brother-in-law first turned me on to this recipe, and the original NYT one suggests serving it as a drink, but we tend to disagree. Straining takes 3 times longer than the rest of the prep and everyone who’s had it so far prefers the thicker texture served as a soup. The most important thing to note here is that the soup does have to sit overnight or for at least 6 hours, not just to chill, but for the flavors to mellow and develop. The recipe calls for a cubanelle or Anaheim chili, but I’ve been known to use a poblano; it makes the color a little brown-ish (dark green + red) but the flavor is better — definitely a trade off. 

INGREDIENTS makes 4 servings

2 lbs ripe tomatoes, cored 

1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks

1 cucumber, about 8 inches long, peeled and roughly cut into chunks

1 small mild onion (white or red), peeled and roughly cut into chunks

1 clove garlic

2 teaspoons sherry vinegar, more to taste

2 tsp salt

1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

INSTRUCTIONS

• 2 lbs ripe tomatoes, cored 
• 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
• 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
• 1 small or 1/2 medium mild onion (white or red), peeled and roughly cut into chunks
• 1 clove garlic

1. 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 5 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

• 2 teaspoons sherry or rosato vinegar, more to taste
• 2 tsp salt
• 1/2 cup extra-virgin olive oil, more to taste

2. With the motor running, add the vinegar and 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. Chill until very cold, at least 6 hours or overnight.

3. When ready to serve, adjust seasoning with salt and vinegar if necessary and/or serve salt and vinegar on the side (my husband tends to like a bit more vinegar than I do). Serve with a drizzle of olive oil on top.