Gazpacho
MAKES: 4 servings
TIME: About 20 minutes
No one can definitively say what gazpacho is—you see it with grapes, with almonds, even with melon. This basic recipe is what you probably expect when you hear the word gazpacho, but, as the variations show, you can take it in a number of different directions.
2 pounds tomatoes, roughly chopped, or one 28-ounce can tomatoes (don’t bother to drain)
1 medium cucumber, peeled and diced
2 or 3 slices bread, a day or two old, crusts removed, torn into small pieces
1/4 cup extra virgin olive oil, plus more for garnish
2 tablespoons sherry vinegar or red wine vinegar, or more to taste
1 teaspoon minced garlic
Salt and freshly ground black pepper
01 Combine the tomatoes, cucumber, bread, oil, vinegar, and garlic with 1 cup water in a blender; process until smooth. If the gazpacho seems too thick, thin with additional water.
02 Taste and add salt and black pepper as necessary. Serve immediately or refrigerate and serve within a couple of hours, garnished with a drizzle of olive oil.
Variations
Spicy Gazpacho. Even gutsier: Omit the vinegar. Garnish the finished soup with 1/2 red or yellow bell pepper, stemmed, seeded, and minced; 2 scallions or shallots, or 1/2 red onion, minced; 1/2 fresh jalapeГ±o or serrano chile (or to taste), stemmed, seeded, and very finely minced. Add freshly squeezed lemon or lime juice to taste and serve.
Cold Tomato Soup. Think Frenchified gazpacho, a somewhat more luxurious blend: Substitute an additional pound of tomatoes for the cucumber and substitute freshly squeezed lemon juice for the vinegar. Add a teaspoon of chopped fresh rosemary or tarragon or a tablespoon of chopped fresh chervil, parsley, or dill to the blender (or you can use a variety of herbs, to taste) and process as in Step 1. Garnish with additional freshly ground black pepper in lieu of the olive oil, or with a dollop of sour cream, and with a little more chopped herb.
Cold Tomato Soup with Thai Flavors. Fresh-tasting, extra-refreshing, and extremely low in fat: Add 1 stalk of peeled, chopped lemongrass (see Specialty Herbs for Enthusiasts) to the preceding variation, using cilantro as the herb and lime juice instead of lemon juice. Omit the oil. Garnish with a lime wedge and cilantro leaves.
