Summer Gazpacho
It's summer and the farmers' market is overflowing with produce. Overwhelmed by so many options, I bought a little of everything on my last trip. Upon surveying my purchases when I got home, I realized I had unintentionally assembled the ingredients for gazpacho -- that delightfully refreshing chilled summer soup.
Now, there are several ways of making gazpacho (mango, cucumber, jicama anyone?), but I think this version makes the most off the East coast's bounty. Damn near everything in this recipe can be bought locally, and this soup literally tastes of summer. I opted for beefsteak tomatoes, but use whatever variety looks best -- Roma or heirloom varieties would work well here. A don't worry if you can't find a hothouse cucumber -- just peel and scoop out the seeds of a regular one. To spice things up, add a minced jalapeno.
Though this recipe requires no cooking, allow plenty of time for the gazpacho to chill -- the more, the better as the flavors improve while it sits. I suggest making a batch in the evening for lunch or dinner the next day. But in a pinch, you can just toss the ingredients together and eat the gazpacho at room temperature -- it will still be delightful.
Summer Gazpacho
Prep time: 15 minutes Cook time: 0 minutes Total time: 15 minutes + chilling time
Ingredients
1 medium beefsteak tomato
1 small red onion
1 pepper (color of your choice)
1 small hothouse cucumber
3 scallions, finely chopped
1 clove garlic, minced
2 tablespoons parsley, minced
3 cups water
2 tablespoons tomato paste
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon black pepper
Instructions
Roughly chop the tomato, red onion, pepper and cucumber.
Working with one ingredient at a time, place the tomato, red onion, pepper and cucumber in the bowl of a food processor fitted with blade and pulse until finely chopped, making sure not to totally liquefy your ingredients (unless you like a smooth gazpacho!). Transfer each prepped ingredient to a large bowl.
Combine the vegetables with the remaining ingredients and whisk together. Adjust seasonings if needed, and add more liquid if you prefer a thinner consistency. Place the gazpacho in the refrigerator to chill - preferably at least an hour - to allow the flavors to meld. Serve with a sprinkling of salt and pepper.
