- Category: Dinner, Food for Travel, Lunch, Small Bites, Soups, Tea and other Drinks
Ingredients
- 3 medium ripe tomatoes (a mix of red and yellow is nice)
- 1/2 medium onion, chopped
- 1 cucumber, mostly peeled and cut into chunks
- 1 clove garlic, split
- 2 tsp. sherry vinegar
- 1 tsp. dried Piment d'Espelette or Aleppo Pepper
- 1/2 c extra virgin olive oil + more for drizzling
Instructions
- Place tomatoes, cucumber, onion, and garlic in blender or food processor. Work in batches, if necessary. Blend on high speed until very smooth, at least 2 minutes. Scrape down the sides as needed.
- With the motor running, add the vinegar, 2 tsp. salt and Piment d'Espelette or Aleppo Pepper. Then slowly pour in olive oil. The soup will become very smooth and bright orange or pink. If soup is still watery, add a little more olive oil until texture is creamy.
- Strain the gazpacho through a strainer, using a rubber spatula to push all liquid through. Discard the solids. Transfer to a pitcher and chill until very cold, at least 4 hours.
- Before serving, adjust seasonings with salt, Piment d'Espelette or Aleppo Pepper, and vinegar. If soup is too thick for your liking, stir in a few tablespoons of cold water. Serve in glasses. Makes one scant quart.
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