Gazpacho is the perfect way to celebrate late summer’s bounty of ripe, dry-farmed tomatoes, colorful peppers, cucumbers, and fresh herbs found in abundance at farmers’ markets. Originally from Spain’s Andalusia region, gazpacho was once a humble field soup, made by farm workers using what was on hand, a little olive oil, and no cooking at all.
My favorite version comes from New Recipes for the Cuisinart by James Beard and Carl Jerome, where food writer Barbara Kafka contributed her recipe. She described it as “the paradigm of a raw soup… not meant to be a purée, but chunky.” Thanks to the food processor—or a sharp knife—you can achieve just the right texture: rustic and refreshing.
Some prefer their gazpacho smooth, with garnishes sprinkled on top, while others love the crunch of finely chopped vegetables in every bite. However you serve it, this raw, chilled soup makes a healthy, vibrant first course or a light summer meal.
INGREDIENTS:
1 small Bermuda or other sweet onion, cut into chunks
2 firm small cucumbers, peeled and cut into chunks
2 small green bell peppers, cored, seeded, de-ribbed, and cut into chunks
6 medium-large ripe tomatoes, cored, peeled, and cut into eighths
5 large cloves garlic, smashed and peeled
1 cup tomato juice, or as needed
1/2 cup olive oil
1/4 teaspoon pure chili powder or 1 small fresh chili pepper, halved
1 tablespoon kosher salt, or to taste
METHOD:
In a food processor, finely chop the onion (do not purée). Transfer to a large mixing bowl. Repeat the process with the cucumbers and peppers, adding each to the bowl.
Chop 5 of the tomatoes in the food processor until finely diced but still textured. Add to the vegetables.
In the food processor, combine the remaining tomato with the garlic, tomato juice, olive oil, and chili powder (or fresh chili). Blend until smooth.
Stir the blended base into the chopped vegetables. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
Just before serving, season with salt to taste. If the soup is too thick, thin with additional tomato juice or a splash of beef broth.
YIELD: About 6 cups (serves 4 as a first course)
SOURCE: Vegetable Love, by Barbara Kafka (pg. 103)
