The classic Spanish soup, gazpacho, is a refreshing summertime favorite, taking advantage of bounteous summer vegetables. Traditionally prepared with fresh tomatoes, cucumbers, red onions, and garlic, with a bit of Worcestershire sauce for seasoning. We’ve added Tabasco, to give our gazpacho a bit of heat.
If you want to give the soup a California twist, top it with some chopped avocado and serve it with crusty bread.
Peeled & Chopped Tomatoes: 6
Finely Chopped Red Onion: 1
Peeled & Chopped Cucumber: 1
Chopped Red or Green Bell Pepper: 1
Chopped Celery: 2 Ribs
Chopped Fresh Parsley: 1-2 tablespoons
Chopped Fresh Chives: 2 tablespoon
Minced Garlic: 1 clove (or more, to taste)
Tomato juice: 2 cups
Red Wine Vinegar: 1/4 cup
Extra Virgin Olive Oil: 1/4 cup
Freshly Squeezed Lemon Juice: 1 tablespoon
Worcestershire Sauce: 1 teaspoon
Sugar: 2 teaspoon (optional)
Kosher Salt to taste
Freshly Ground Pepper to taste
Tabasco Sauce to taste: 6 drops
Blend tomatoes, peppers, cucumbers, onion, and garlic in an electric blender at high speed until very smooth, at least two minutes — scraping the sides periodically with a rubber spatula. (If necessary, work in batches.)
Add 2 teaspoons of salt and vinegar while blending. Drizzle olive oil slowly over the mixture. As the mixture turns orange or pink, it will become smooth and emulsified, similar to salad dressing. Drizzle in more olive oil if the texture is still watery.
Push all the liquid through a strainer or food mill with a spatula or the back of a ladle. Remove the solids and discard them. Refrigerate until very cold, at least six hours or overnight, in a large pitcher, preferably glass.
Before serving, add salt and vinegar to taste. Pour into glasses, drizzling a few drops of olive oil on top. Enjoy!
You can thin a thick soup by adding ice water.
To store tomatoes, place them in a non-reactive container. (Tomatoes are acidic.)