The Allure of Gazpacho

I haven’t had a chance to make gazpacho yet this year. I wanted to share this ‘tried and true’ recipe with you.  It’s been a staple in my home for nearly two decades (which makes  me feel my age, yes. Thank you.).  All the rain we’ve had this season, has made the tomato crop very late. This week however, we have an abundance of both hybrid and heirloom tomatoes.

I urge you to grab a bagful and whip up a batch of this cold summer soup while you can.  It’ll last for several days in the fridge.

I heartily suggest garnishing gazpacho with homemade croutons: cut a good-quality bread into 1-inch cubes.  Toss the cubes with olive oil and spread on a baking sheet.  Sprinkle with salt and pepper, then bake at 400° until golden and crisp, about 12 minutes.  Personally, I keep testing them until I am SURE they’re done perfectly.  I suggest you do the same.

Enjoy this bowlful of summer!

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Gazpacho - Summer in a Bowl

Course: Soup

Author: The Farm Girl

Ingredients

• 8 Ripe Tomatoes variety is your choice
• 1 Cucumber peeled and seeded, cut in chunks
• 1 large Yellow Onion peeled, cut in chunks
• 1-2 cloves Garlic
• ½ Green or Red or Purple, etc Pepper, sliced
• ½-1 cup extra virgin Olive Oil
• 1 Lemon juiced
• Salt and Pepper Red Wine Vinegar to taste

Instructions

1. Peel tomatoes if desired, and remove as many seeds as you can. Don’t make it too difficult! A few seeds are fine.
2. Puree ingredients, except salt, pepper and vinegar, in several batches in a blender or food processor. Mix all batches together in a large bowl or pitcher and taste to adjust seasoning.
3. Chill until very cold, then serve with an optional garnish of finely diced onion, pepper and cucumber.
4. Easy-Peel Tomatoes: cut a small X in the bottom of each tomato. Carefully place in boiling water and allow to simmer for about a minute. Immediately plunge into ice water, then peel skins off.