I love to savor every last moment of summer, and the local tomatoes are the highlight of my favorite summer soup, Gazpacho.
I learned how to cook this in Spain when I studied abroad and lived in the college town of Salamanca. While there are several versions, some including day-old bread that is soaked in water, mine is simple and very easy (no blanching, chopping). But there are a few things that truly make this taste authentic and flavorful; organic tomatoes, Persian cucumbers (sometimes called Kirby cucumbers), and Sherry vinegar. If you want to get fancy you can strain it before serving, but I love it thick and a tiny bit pulpy.
Classic Spanish Gazpacho (Tomato Cucumber Soup)
- Cuisine: Mexican
- 4–5 large organic tomatoes (preferably heirloom or local, in-season varietal, here’s how to pick them)
- 5 medium-sized Persian cucumbers, skin on
- 1/2 green bell pepper
- 1/2 red onion
- 2 tbsp Sherry vinegar (start with this, taste after it’s blended, and add more if you want it tangier)
- 3 tbsp extra virgin olive oil
- salt and pepper to taste
- Roughly chop all the vegetable ingredients. Place in a very high-powered blender, along with a generous pinch of salt and a little pepper, the sherry vinegar, and puree.
- While it’s blending, add the olive oil so it emulsifies.
- Taste and adjust seasoning, adding salt and vinegar as needed.
- Refrigerate for at least 30 minutes before serving.