Hot Hot summer days mean I need a cool soup recipe. One with minimal cooking: that is easy and tasty. Plus I want to use some of my garden produce. This classic Spanish soup called gazpacho is perfect for all of that and my family loves it. It absolutely must be made with ripe summer tomatoes, never ever attempt it with any less than the best vine ripened fruit. You can get great tomatoes at farm stands, farmer’s markets and even the grocery store; look for the grown local label for the best flavored tomatoes. Please do not use greenhouse tomatoes grown far away and shipped while not really ripe. Your soup will not be full of tomato flavor and it will taste disappointing. These ripe locally grown tomatoes are vital to the flavor of gazpacho.
I make my gazpacho in the blender but I believe a food processor works okay too. No heat, minimal fuss.
My version allows you to add chopped raw veggies in the amount you prefer just before you slurp it down. I prefer its fresh pure flavors to those soulless restaurant versions that are gelatinous and crammed full of a wide assortment of chunked veggies…uggh.
I once had a version of gazpacho similar to mine in a Philadelphia restaurant made with golden yellow tomatoes which was beautiful looking and quite tasty too.
Warning: you do need to peel the tomatoes but that goes pretty fast. I heat about a wide sauce pan filled 3 inches deep with water to a boil and pop the ripe tomatoes in for 2 to 3 minutes. I put in 4 at a time; done in a couple batches. Let them cool a bit and then peel off the skin and cut out the blossom end (top) and they are ready to use.
One more important instruction: gazpacho HAS to chill really good; make it early in the morning to serve as a late lunch or better yet; for supper. The colder the better, I actually put my soup bowls in the freezer for 15 or 20 minutes and yank them out just before filling and serving this cold summer delight.
It is a flexible recipe; depends on the size of your tomatoes. This should make close to 60 ounces or just shy of 2 quarts; cut in half if you don’t want too much. But you will wish you had made more…I promise! It will keep 3-5 days in the refrigerator.
Summer Chill Gazpacho
8 to 10 ripe fat tomatoes (large ones)
About ¼ cup EVOL; best you can afford
2 slices white bread (GF if you have celiac)
2 garlic cloves, peeled
1 to 1 ½ tsp. sea salt
2 large tomatoes diced, heirloom if possible
1 cup diced burpless cucumber
2 scallions, sliced thin, green and white parts
Directions: peel the tomatoes as described above. When I peel them I do it over a bowl to capture the juices and seeds. I save them, strain off the seeds and I add back the juice as needed to thin the finished soup. Put 4-5 tomatoes in the blender; add a slice of bread broken up, 2 tbsp. olive oil, the juice of half a lemon and one garlic clove. Put the lid on and blend well. Note: do not fill the blender more then ¾ full. Taste; add salt; ½ to ¾ tsp.
Repeat entire process with the rest of the ingredients and thin with reserved tomato juice – it should be thick but not porridge thick. Mix the two batches together in a big glass bowl; never metal because of the acidity of tomatoes and cover tightly with plastic wrap. Then chill it at least 3 to 4 hours.
Serve with bowls of toppings to sprinkle on top of the thick soup; diced ripe tomatoes, scallion slices and cucumber ( preferably burpless) cut in small dice. If you want to guild the lily, top with croutons (gf ones if you have celiac), I don’t bother.
Note: gluten free bread often gives a slightly different texture to the soup; somewhat less smooth in the look of it and the taste. It’s okay as it doesn’t affect the flavor: it still is delicious and a bowl of it is so very refreshing on a hot day. Serve with a sandwich and you have a perfect summer lunch.