This fantastically refreshing, garlic-accented cold soup is a wonderful way to use succulent summer tomatoes. (Photo disclaimer: It's definitely NOT tomato season in the Northeast, but I wanted to share this recipe with those who can get good tomatoes, and this photo is a good representation of the finished product. The moment I can get nice tomatoes, I'll make my own gazpacho, and post a new photo.)
Serves 4 to 6.
- 2 pounds ripe tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 green bell pepper
- 2 large garlic cloves, chopped
- 2 cups (16 ounces) low sodium tomato or vegetable juice
- 1/4 cup (2 ounces) extra-virgin olive oil
- 1/4 cup (2 ounces) red wine vinegar
- Freshly ground black pepper and sea salt to taste
- Small croutons, store bought or homemade
First, prepare the vegetables for the gazpacho and garnish:
Core the tomatoes, cut in quarters, and place in a large bowl.
Peel and halve the cucumber. Cut one half into large chunks and add to the tomatoes. Chop the other half into 1/2-inch dice, place in a small serving bowl, cover and refrigerate until ready to serve.
Halve and seed the red pepper. Cut one half into large chunks and add to the tomatoes. Chop the other half into 1/2-inch dice, place in a small serving bowl, cover and refrigerate until ready to serve. Repeat with the green pepper.
Place the croutons in a small serving bowl and set aside.
Next, make the soup, blending in two batches if necessary:
Place the tomato, cucumber, red pepper, green pepper, garlic and tomato juice into the blender. Puree until smooth. Add the olive oil and vinegar and puree until it is incorporated. Season to taste with black pepper and sea salt. Chill in the refrigerator for at least 1 to 2 hours.
To serve, ladle chilled gazpacho into bowls. Allow guests to garnish their soup with the chopped cucumber, red and green peppers, and croutons.