Gazpacho!

I loved it when it was summer when I was little and my mom made gazpacho.  I still equate the smell of it to a warm summer afternoon.  And this summer we have had an abundance of everything – tomatoes, jalapenos, cucumbers… So when I saw the IG post from NYT Cooking with their recipe for the Best Gazpacho, I knew I had to give it a try.  I have already made it three times before even sitting down to write this post. It is that good.  It’s like drinking a summer garden. 
 
The second time I made it, I ran out of my own tomatoes so I used heirloom tomatoes which I purchased with my groceries through Garnish & Gather, one of my favorite Atlanta-based businesses.
 








 Best Gazpacho Ever!

INGREDIENTS

• About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
• 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks (I used an Anaheim pepper and it was delicious)
• 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
• Salt
• ½ cup extra-virgin olive oil, more to taste, plus more for drizzling

 
PREPARATION
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 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

2.     With the motor running, add the vinegar and 2 teaspoons 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.

3.     Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

4.     Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

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