Author note: Gazpacho is a chilled Spanish vegetable soup that can be created in a variety of ways. This non-recipe is a rustic form of gazpacho, with a more textured finish than most traditional gazpachos. However, be creative. Add spicy peppers for kick, or create a melon inspired soup with watermelon or cantaloupe. Just keep in mind that a watery fruit or vegetable is needed to make this soup. Also, if the gazpacho ends up thick like salsa, add more tomatoes and a few more pours of olive oil.
4-5 large tomatoes, cored and cut into large chunks
1 large cucumber, peeled and cut into large chunks
1 to 2 bell peppers (I prefer red and orange), cored and cut into large chunks
½ red onion, quartered
handful of parsley
large pinches of kosher salt
multiple splashes of sherry vinegar
generous pour of extra-virgin olive oil, and more for topping
diced red onion, for topping
fresh corn, for topping
- In a food processor, puree the tomatoes until watery and thoroughly broken down.
- Next, add the cucumber, bell peppers, onion, parsley, salt and vinegar into the food processor with the tomatoes. Puree until smooth.
- While the processor is still running, add the olive oil, until the soup is smoothed out and thickened.
- Sample the gazpacho. Add salt, olive oil or additional vegetables as needed.
- Store in an airtight container over night (this is critical in the development of flavor!). Serve chilled topped with diced red onion, fresh corn and drizzles of olive oil.