- 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
- In a food processor, puree the tomatoes until watery and thoroughly broken down.
- Next, add the cucumber, bell peppers, parsley, bread crumbs, chives, salt and vinegar into the food processor with the tomatoes. Puree until smooth.
- While the processor is still running, add the olive oil in a steady stream 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 overnight (this is important in the development of flavor). Serve chilled topped with torn parsley, fresh corn and drizzles of olive oil.
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.