It's Called 'Best Gazpacho' for a Reason.
Bold claim? Not really. This recipe actually is that good.
I received an email last week from a reader named Esmeralda in Madrid, who wrote that the summers there are quite hot: “We need to cook cool meals and using the oven is completely forbidden.” She’s been making creamy salmorejo, a close relative of gazpacho from Córdoba in southern Spain — which, she noted, gets even hotter than Madrid.
I haven’t tried salmorejo yet, but I have made the gazpacho recipe below, a longtime and passionate favorite of the New York Times Cooking staff. Just reading the word “gazpacho” is bliss on a scorching day.
“Best” is a bold claim in a recipe title, but this gazpacho actually deserves it. Julia Moskin learned to make this version when she was on a reporting trip in Seville, Spain, and it’s a purist approach: a blitz of tomato, cucumber, green pepper, garlic and lots of olive oil. Don’t skimp on the oil, OK? This is a nice light, early dinner with a hefty salad and bread.
About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, more to taste, plus more for drizzling
PREPARATION
Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
https://cooking.nytimes.com/recipes/1017577-best-gazpacho
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You read my mind. It's getting hot out here in California so something cool and healthy will definitely hit the spot.
