Garden Gazpacho

Garden Gazpacho

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. If the gazpacho ends up thick like salsa, add a few more pours of olive oil or a splash or two of water.

4 cups tomatoes, cored and cut into large chunks

2 bell peppers (I prefer red and orange), cored and cut into large chunks

1 large cucumber, peeled and cut into large chunks

2 teaspoons kosher salt

2 tablespoons sherry vinegar

1/2 cup parsley leaves

1/2 cup panko bread crumbs

3/4 cup chives

1/4 cup and 1 tablespoon extra-virgin olive oil

extra-virgin olive oil, for topping

fresh corn, for topping

torn parsley, for topping

  1. In a food processor, puree the tomatoes until watery and thoroughly broken down.
  2. Next, add the cucumber, bell peppers, parsley, bread crumbs, chives, salt and vinegar into the food processor with the tomatoes. Puree until smooth.
  3. While the processor is still running, add the olive oil in a steady stream until the soup is smoothed out and thickened.
  4. Sample the gazpacho. Add salt, olive oil or additional vegetables as needed.
  5. Store in an airtight container overnight (this is important in the development of flavor). Serve chilled topped with torn parsley, fresh corn and drizzles of olive oil.

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