With tomatoes about to come into their full flavor wonderfulness, prime time gazpacho season is upon us. I confess to having mixed emotions about gazpacho. At times I’ve considered it nothing more than cold tomato soup; at other times, it has been transcendent. Mostly that comes down to, as always, the quality of the raw ingredients. That said, I have messed up a lot of gazpacho in my life, but those errors have led me to become somewhat of a cold soup savant. It’s true, my gazpacho is ethereal. What makes it so:
1) the juiciest, ripest, finest tomatoes you can get your hands on; cut up enough to almost fill your blender
2) a little bit of red onion (1/4th)
3) pepper — yellow, red or orange — use one kind or a mix, totaling the equivalent of one pepper
4) a jalapeno or, for more heat, a serrano pepper, seeds removed
5) 1/2 cucumber–peeled and seeds removed (or use an English cuke without seeds)
6) garlic – one peeled clove
7) cilantro – a good, healthy handful
8) lime – the juice of one
9) olive oil and salt. how much of each is up to you. you may also wish to add Tabasco.
Start by blending down the tomatoes in your blender to make room for the rest of your ingredients. Add the rest and keep blending to the texture you like. Taste and adjust seasoning, adding salt or oil accordingly. Serve chilled, garnished with either chopped cucumbers, a sprig of cilantro or more extravagantly, a nice lump of crabmeat.
Questions? Ask here.