I wouldn’t touch gazpacho when I was a kid. My parents would make it at least each summer and I wouldn’t even taste it. Not a bite. Maybe it was the idea of a cold soup, or the fact that my parents referred to it as “liquid salad,” but just the idea of gazpacho grossed me out. But a few years ago Brian and I tried gazpacho shooters as part of a fixed price menu and my opinion of gazpacho changed. Instantly. Gazpacho is summer in a bowl, I can’t get enough of it. And this version is super simple, although it does require a bit of planning.
What do I mean by a bit of planning? You need good quality ingredients, better than the bland supermarket tomatoes you get during the winter. This is the time to use the best quality tomatoes you can find. It really makes a huge difference in this recipe. But the biggest challenge is letting the soup rest before serving. This is a great dinner to make one night, blend and serve the following night. Painful, I know. But giving the flavor a chance to blend makes a huge difference. Give it at least 2 hours, but overnight is best. To be honest, the hardest part for me is finding enough space in my fridge to hold all of the soup. Hopefully you don’t have the same issue.
This recipe is based on one of my all-time favorite salads EVER. Seriously, this is amazing. José Andrés is a genius. (Seriously, try this salad. It is proves my case.) My copy was ripped out of an old copy of Bon Appétit, but you can find it here. This is the kind of recipe that you stick to your fridge because you will make it all the time.
I love serving gazpacho for dinner, but it also makes an easy appetizer. This batch feeds 4 easily with leftovers, but I like to keep extras for weekday lunches. This is perfect for sharing because it is Whole30, paleo and vegan, but delicious enough that even the biggest carnivore will want a second helping.
- 3 large tomatoes
- 3 mini cucumbers or 1 English cucumber
- 1 bell pepper
- 1 clove of garlic, chopped
- 1 cup diced onion
- 2 cups tomato juice (plus more if needed)
- 1 28 oz can diced tomatoes, including their juice
- 1 tablespoon fresh thyme leaves
- ¼ cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- salt and pepper to taste
- Roughly chop fresh tomatoes, cucumbers, onion and bell pepper while still reserving a bit for garnishing the soup.
- Add to a large bowl along with the chopped garlic, tomatoes juice, canned tomatoes and thyme leaves.
- Stir in the olive oil.
- Refrigerate for 2-12 hours.
- Blend to desired texture, adding more tomatoes juice if needed.
- Stir in sherry vinegar.
- Add salt and pepper to taste.
- Serve chilled and garnished with remaining chopped veggies.