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Garden Gazpacho

Ingredients

  • 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

Instructions

  • 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.

Notes

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.