Fresh tomatoes are everywhere right now. The crops are in & this is one of many delicious ways to use them! I went to my local farmers market yesterday & asked them for ripe tomatoes that they had behind the table..since most people don’t want to buy soft ripe tomatoes unless they are planning on using them right away. I wanted to make this cold tomato soup NOW so needed those tomatoes ripe & juicy!
They found 2 lbs of wonderful tomatoes that I could use for this Gazpacho! I have made a different recipe for about a million years…but wanted to try a new one. There are many Gazpacho recipes on the internet. I was trying to decide between one from Gordan Ramsey or Bon Appetit… my friend Marcia told me to make the one from Bon Appetit, which I did, & now I will share some with her!!
This recipe was so simple to make. just delicious fresh ingredients blended together. There isn’t any raw onion in this soup, there is a shallot.. so the onion flavour is not over-powering. Also, the garlic isn’t over-powering either… The soup is blended & then can be strained before serving. Murray is used to a chunky gazpacho, so I blended 1/2 to a family smooth texture, then when I blended the other half..I left it a bit chunkier. This way there is some ‘chewing’ factor to this soup which should satisfy Murray!!
Inspired by the recipe on Bon Appetit….I made some changes
Here is the recipe
1 English cucumber
1/2 red pepper, remove seeds & stem
2 pounds ripe tomatoes
1 large shallot
1 clove garlic
2 tbsp red wine vinegar
1 tbsp kosher salt or to taste
3 tbsp olive oil
You need 1 large bowl…. & a blender or food processor
- Cut 2 inches of the cucumber off to use as garnish…. cut it into 1/4 inch pieces & set aside
- Chop the rest of the cucumber into pieces & put into the large bowl
- Cut off a piece of the red pepper, about a 1/4 of it, chop it into pieces for the garnish & set aside *** I did not serve the soup the same day so just put the cucumber & red pepper in a bowl covered & kept in the fridge until I was ready to use it
- Cut the remaining red pepper into pieces & put into the large bowl with the cucumber
- Cut the tomatoes into quarters & put this into the bowl with the cucumber & red pepper
- Peel & finely chop the shallot & add to the bowl..
- Chop the clove of garlic, add to the bowl
- Add the red wine vinegar & kosher salt to the bowl
- Toss everything in the bowl together & set it aside to sit for about 30 minutes
- After the 30 minutes, Put all of the ingredients from the bowl including the juices at the bottom of the bowl into a blender
- Add the olive oil
- NOTE: All of the tomatoes etc would not fit in my blender…so I did about 2/3 of it & blended it quite smooth, removed it to a large bowl…then I blended the remainder of the ingredients that were in bowl & all fo the juices…& I blended it a bit more coarsely… Added the second batch to the first & mixed it together.
- Put it into the refrigerator for at least 1 hour to chill. I made mine the day before…
- Garnish with the chopped cucumber & red pepper….serve with great bread…