When it’s corn and tomato season, you really can’t beat this cold soup for a refreshing pick-me-up, day or night. Add creamy diced avocados to make this a filling meal.
What Is Gazpacho?
Traditional Spanish gazpacho was probably originally made on the spot in the field by farm workers using bread, olive oil, vinegar, garlic and water. And, of course, tomatoes. It has evolved and spawned numerous versions. However you make it, you will want to make it and eat it until the last tomato of summer drops from the vine.
Ingredients for This Gazpacho
I originally learned this version of gazpacho from my chef-mentor Eugene Bernard, and have tweaked it over the years. But the base remains the same: chopped tomatoes, cucumbers and poblano peppers with a perky, vinegary kick from some sherry vinegar. Tomato juice thins it out for happy slurping – use your favorite store-brought tomato juice or make your own.
Make-Ahead Gazpacho!
You can also make and keep this gazpacho in the refrigerator for up to a week. (The acid in the soup keeps the avocado from browning—just in case you were wondering.) I make a lot, whether it is just for my husband and myself, or for a crowd. I love having plenty of it in the fridge on hot days when nothing much else appeals to me.
To Quickly Chill Gazpacho, Add Ice
To hasten the chilling process if necessary, you can stir a few ice cubes into the soup just before serving and remove them before you ladle it into bowls. To take the gazpacho on a picnic (brilliant!), put a few ice cubes into jam jars and pour the soup into the jars. Pop them in the cooler with your sandwiches and sip it while you watch the ocean waves roll in.
More Chilled Summer Soups!
Gazpacho White Gazpacho Chilled Cucumber Soup Watermelon Gazpacho Cold Tomato Summer Vegetable Soup
In batches, pulse in a series of short bursts, or until the vegetables are coarsely but evenly chopped, but not finely pureed. Transfer to a large bowl. Taste and adjust the salt, vinegar and Tabasco sauce to your liking. Refrigerate about two hours, or until cold. (See our tip about quickly cooling gazpacho in the headnotes.)
