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