My favorite part of summer are all the fresh veggies, and the farmer’s markets that pop up around town. On a recent farmer’s market trip I picked up some peppers and cucumbers: perfect for a fresh summer gazpacho! This is the most basic gazpacho ever. It’s so simple, but so delicious. It technically makes 8-10 servings, but I just made a batch last night and I’ve nearly finished the whole thing!
Ok, the picture doesn’t exactly do it justice. I created this recipe from a mish-mash of gazpacho recipes, including my mom’s and my aunt’s. Both are delicious, but I like my gazpacho smoother rather than chunky. You can make it either way, its just a matter of chopping your vegetables rather than pureeing them.
- 1 hothouse cucumber
- 3 tomatoes
- 1 bell pepper
- 1/2 sweet yellow onion
- 1 clove garlic
- 1/3 c white wine vinegar or sherry vinegar
- squirt of lemon
- dash of hot sauce
- pinch of kosher salt
- 5 c tomato juice
Remove seeds and finely dice cucumber, tomatoes, and pepper. Finely dice onion. Run the garlic through a garlic press or finely mince. Combine vegetables, garlic, vinegar, lemon and salt in a large plastic pitcher or a non-reactive bowl. (A pitcher makes it super easy to store in the fridge and pour when you’re ready to serve). Let your vegetable mixture sit for at least 5 minutes, or more.
At this point, decide if you want your gazpacho chunky or smooth. If you want chunky, add the tomato juice to the pitcher. If you’re like me, I took half the vegetables and pureed them with the tomato juice using my immersion blender. A regular blender, cuisinart, or magic bullet would work too. Then I added the pureed vegetables to the chunky vegetables. The third option would be pureeing all of the vegetables for a totally smooth gazpacho.
Leave gazpacho in the fridge for at least 1 hour, but the longer it sits the better it gets.
Serve with garnishes: more chopped fresh vegetables, garlic croutons, cilantro, avocado, or black olives are all good.