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!
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.