Name: Gazpacho
Ingredients: 3 lb ripe red tomatoes, preferably Roma or Italian plum; 1 large cucumber, peeled and seeded, ¾ chunked and ¼ diced or sliced; 1 medium red onion, chunked; ½-inch-thick slice baguette or other white bread, crust removed; 2 tbsp extra-virgin olive oil; 1½ tbsp sherry vinegar; 2 garlic cloves; 1½ tsp kosher salt; Splash of tabasco or other hot pepper sauce; Garnish options: Diced or sliced cucumber, Padrón peppers, tiny tomatoes of various colors, diced yellow bell pepper or green bell pepper, green olives, or Marcona almonds.

Description

Cool down on those hot summer days with a Gazpacho that uses farm-fresh produce.

Ingredients

Scale

3 lb ripe red tomatoes, preferably Roma or Italian plum
1 large cucumber, peeled and seeded, ¾ chunked and ¼ diced or sliced
1 medium red onion, chunked
½-inch-thick slice baguette or other white bread, crust removed
2 tbsp extra-virgin olive oil
1½ tbsp sherry vinegar
2 garlic cloves
1½ tsp kosher salt
Splash of tabasco or other hot pepper sauce
Garnish options: Diced or sliced cucumber, Padrón peppers, tiny tomatoes of various colors, diced yellow bell pepper or green bell pepper, green olives, or Marcona almonds.

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Instructions

Cut the tomatoes in half and squeeze out their seeds and watery liquid.
Toss the tomatoes in a blender and puree them.
Add the chunked portions of the cucumber, and the onion, bread, oil, vinegar, garlic, salt, and tabasco, and puree again. If the mixture is not pureeing easily, add a tablespoon or 2 of water as necessary to get a soupy mixture with some body to it.
Refrigerate the soup for at least 2 hours and up to overnight.
Ladle the cold soup into bowls or glasses. Garnish as you wish, and serve.