THE very best, ever - don’t even try other gazpacho recipes!
Ingredients
2 pounds ripe red tomatoes, cored and roughly cut into chunks
2 large red or orange peppers, cored, seeded and roughly cut into chunks
3 small Persian cucumbers, peeled and cut into chunks, with skins
1 red onion peeled and roughly cut into chunks
2-3 cloves of garlic
2 tsps sherry vinegar
2 tsp salt
1/4 cup extra-virgin olive oil
Instructions
Combine all ingredients except olive oil in a blender
Blend at high speed until very smooth – at least 2 min
With the motor running, slowly drizzle in the olive oil until the mixture turns bright orange
Transfer to a large pitcher and chill until very cold – at least 3 hours or overnight
It tastes good straight out of the fridge but I prefer it at room temperature - so I take it out of the fridge about half an hour before serving to take the chill off
Mix thoroughly with a long spoon before serving
Notes
Serves 6 large bowls or 12 small glasses
Tastes best in a glass - drinking it (I am often asked how to source the glass in the photo - got them from CB2 - Marta Tasting Glass 8oz) Please note no endorsement fees involved.
Great mix with Bloody/Virgin Mary
Adapted from and thanks to Julia Moskin New York Times
Standout Summer Gazpacho
THE very best, ever - don’t even try other gazpacho recipes!
Ingredients
2 pounds ripe red tomatoes, cored and roughly cut into chunks
2 large red or orange peppers, cored, seeded and roughly cut into chunks
3 small Persian cucumbers, peeled and cut into chunks, with skins
1 red onion peeled and roughly cut into chunks
2-3 cloves of garlic
2 tsps sherry vinegar
2 tsp salt
1/4 cup extra-virgin olive oil
Instructions
Combine all ingredients except olive oil in a blender
Blend at high speed until very smooth – at least 2 min
With the motor running, slowly drizzle in the olive oil until the mixture turns bright orange
Transfer to a large pitcher and chill until very cold – at least 3 hours or overnight
It tastes good straight out of the fridge but I prefer it at room temperature - so I take it out of the fridge about half an hour before serving to take the chill off
Mix thoroughly with a long spoon before serving
Notes
Serves 6 large bowls or 12 small glasses
Tastes best in a glass - drinking it (I am often asked how to source the glass in the photo - got them from CB2 - Marta Tasting Glass 8oz) Please note no endorsement fees involved.
Great mix with Bloody/Virgin Mary
Adapted from and thanks to Julia Moskin New York Times