my first gazpacho of the summer. i can’t believe it’s taken me until August to make one. it’s just too darned hot to cook, frankly…and now that i’m home for a stretch…making a batch of this to have on hand for easy (and cold) lunches was much welcome. my poor garden has been suffering from a terrible case of blight so i’m a bit rabid to use the tomatoes i have on hand for something delicious where we can truly taste them. garnish this soup with whatever you have on hand – i like having a bit of crunchy garnish with a super smooth soup.
a quick tip for those with a mess of green tomatoes (or a bunch of little guys that are almost too small to cook with): i have been throwing the smallest of my green tomatoes back into a jar of brine from a batch of homemade pickles that was living in the fridge. the liquid was super flavorful and could handle a couple more rounds of pickling…and it meant having bonus pickled green tomatoes on hand for things like bloody mary garnish and topping this soup.
The Easiest Summer Gazpacho – serves 4 as a soup course or small entree
– roughly chop the bell pepper, cucumber, tomatoes, green onion, chili pepper, parsley and garlic. put all of your ingredients into the container of a high powered blender – I can’t say enough about the Vitamix here, as usual. whiz it until it is almost the consistency you’d like. while the machine is still running, pour in the cold water and then drizzle in the olive oil. if you want the soup thinner, add a bit more water in stages until you’re at your desired thickness. add the salt, pepper and cumin and give it another quiz blend to incorporate the seasoning. chill in the fridge for at least 2 hours then top with whatever garnishes you like. if stored in a tight sealing jar, this soup will last 4-5 days in the fridge.