I’ve been making gazpacho, the cold Spanish vegetable soup, for years, but lately I have fallen in love with it all over again. My friend, Kim, told me that she tried a new recipe for gazpacho that she found in the New York Times, and she gave me some to try. Wow, was she right! This gazpacho recipe is a game changer. And it’s a cinch to make.
So far, I’ve made it three times since getting the recipe a couple of weeks ago. I can’t resist. I just want to eat it every day! I’m addicted to gazpacho!
Yesterday, I visited a friend’s huge garden, and she sent me home with homegrown tomatoes, cucumber (including this blonde version of cucumber called Silver something), and onions.
I had long hot peppers from Jeff’s garden as well as one of his green peppers that I added even though it isn’t in the recipe.
Here’s the Best Gazpacho recipe from the New York Times by Julia Moskin:
Ingredients
- about 2 pounds of ripe red tomatoes, cored and cut into chunks
- 1 cubanelle pepper or any other long pepper like an Anaheim, or any hot pepper that you like
- 1 cucumber (about 8″), peeled, seeded and cut into chunks
- 1 onion (any color), peeled and cut into chunks
- (optional) small green or red pepper
- 1 clove garlic
- 2 teaspoons of sherry vinegar or more to taste
- salt to taste (I use 1 teaspoon to 1.5 tsp kosher salt)
- 1/2 cup extra virgin olive oil or more to taste
- Cut up all the vegetables into chunks and remove the seeds from the cucumber. I left the seeds in the hot pepper because I like it hot!
- Put all the vegetable chunks and the garlic in a blender. They all manage to fit in my blender. If necessary, blend in 2 batches, but the vegetables take up less space once they begin to be blended. Blend on high for about 2 minutes or till very smooth.
- While the motor is running, add the sherry vinegar, salt and slowly stream in the olive oil to emulsify the mixture. It will look deep pink or bright orange, so pretty.
- Taste it. If it seems too watery, add more olive oil. If it needs more zing, add more sherry vinegar and/or salt.
- The recipe suggests straining the mixture in a sieve, using the back of a big spoon to get out all of the liquid. Or if you like your gazpacho to be thick and to have more fiber, leave it as is – the mixture without straining it is rather “fluffy”!
- Taste it again, and adjust the seasonings to your taste. When you serve it, drizzle a little bit of olive oil on the top.
I hope you love it as much as I do. Especially in summer when we have access to fresh veggies, it is truly divine! LMK what you think if you try it. 🙂
As you know I have been getting rid of things in my kitchen,,,,if I never/rarely use them. Now I am rethinking my donation of my blender. I have an extremely small kitchen with limited storage space but sure wish I had kept the blender as this recipe looks so good.
Sandy, do you still have a food processor? I can’t remember if you gave that away as well. This recipe could definitely be made in a food processor. I wish there were mini-blenders that had a smaller footprint because I know what you mean about fitting things in a small kitchen. But I am a fan of banana daiquiris, the occasional smoothie, and quite a few soups, so my Vitamix is worth the countertop real estate that it takes up. Hope you’re doing OK and have a good weekend xo
This looks delicious! Thank you for the recipe, Allison!
Lola Seicento recently posted…Sacred Mind & Body Natural Hemp Oil Pain Relief Lotion and Natural Hemp Oil Pain Relief Balm
I hope you try this gazpacho recipe. The sherry vinegar really makes the flavor pop!
My long time gazpacho recipe is from The NY Times too but very different than this. I don’t even have the actual recipe anymore so I just try to do it from memory. Problem is that it comes back on me but my husband loves it.
MarciaF recently posted…Go for the gold with Masque Bar Gold Foil
Oh, I am sorry that you can’t enjoy your gazpacho recipe these days. I was talking with an old friend a couple of nights ago who told me how much he missed my Chicken with 40 Cloves of Garlic. And I told him there was no way that I could eat it anymore. Not fair, right?
This looks great! I’d have to skip the bell pepper.
Courtney recently posted…Miracle Mornings
Yummy!!! I have the ingredients. I’m going to make this! Thanks for sharing the recipe
I hope you do try this gazpacho recipe, Kathryne. The sherry vinegar gives it such a wonderful Spanish flavor!
Thank you for sharing the recipe! By the way, those tomatoes look incredible!
Glamorable recently posted…The Plant Club July 2020 Unboxing & Review