Classic Tomato Gazpacho

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The classic tomato-based cold Spanish soup never fails to please—and refresh. It’s a great way to use the delicious tomatoes of summer; in fact, summer doesn’t feel complete if I haven’t made gazpacho at least once or twice. It goes well with pasta dishes, potato salads, and grilled vegetables.

Serves: 6

The base:

  • 1 pound or so lush, ripe tomatoes, cut into large chunks
  • 2/3 large cucumber, peeled and cut into chunks
  • 2/3 large green or red bell pepper, cut into chunks
  • 2 scallions, cut into several pieces
  • Handful of cilantro or parsley sprigs
  • 1 tablespoon chopped fresh dill, or 1 teaspoon dried

To finish the soup:

  • 1/3 large cucumber, peeled and finely diced
  • 1/3 large green or red bell pepper, finely diced
  • 1 to 1 1/2 pounds tomatoes, finely diced (try using a variety of tomatoes,
    including heirlooms, sweet grape tomatoes, etc.)
  • 1/2 cup peeled and finely diced carrot, optional
  • 1 cup lightly cooked fresh corn kernels, optional
  • Finely chopped fresh cilantro
  • Juice of 1/2 to 1 lemon, to taste
  • 2 teaspoons chili powder, more or less to taste
  • 1 teaspoon sweet paprika
  • Salt and freshly ground pepper to taste

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Place all the ingredients for the soup base in a food processor or blender. Puree until fairly smooth, then transfer to a serving container.

Add the remaining ingredients, reserving some of the tomatoes, optional corn kernels, and cilantro or parsley to use as garnish. Stir together, then stir in a cup or so water, to thin the consistency of the soup a bit. Cover and refrigerate for at least an hour before serving. Adjust the consistency if need be, then taste to adjust the seasonings.

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One Response to “Classic Tomato Gazpacho”

  1. Francine says:

    Thank you – this recipe was delicious! I know this is a vegetarian website, but for fish eaters – I added a melon-sized scoop of fresh guacamole and some shrimp marinated and sautéed in white wine, olive oil, garlic and diced jalapeños.

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