Gazpacho brings back fond memories. It reminds me of sitting in my friend’s sunny porch in Coolidge Corner after work one summer afternoon, sipping cilantro-grape gazpacho with vodka martinis. It also makes me think of a lazy afternoon meal we had in the Albayzín last year, with hills of homey white building and the bluest blue sky as backdrop, itinerant musicians playing pretty tunes.
Unfortunately, the gazpachos themselves in those happy moments did not impress. I thought myself not a fan and never considered making some myself, until we had a large volume of excellent produce from R’s garden that needed to be used up quickly. I wanted to try out my new Vitamix that came in a couple days ago, so decided to give this NYT recipe a whirl. I was pretty impressed at how tasty this was! I think the magic was in the high quality produce, since gazpacho is a simple dish that allows each ingredient to shine. I’m really looking forward to more batches of this with the rest of our garden tomatoes, cucumbers, jalapenos, and onions coming in the next few weeks!
Recipe adapted from the New York Times
- 2 pounds well-ripened tomatoes (I did not chop or core)
- 2 cloves large garlic
- 1 jalapeno (seeded and white membranes remo.ved, leave in if you like it spicy)
- 1 persian/english cucumber, about 8 inches long (peeled)
- 1 small onion (peeled)
- Freshly ground black pepper (to taste)
- 2 tsp sherry vinegar
- 2 tsp salt
- 1/2 cup olive oil
- Throw all the produce in a blender and blend until very smooth. Since I used this beast of a mixer, I left all the produce whole. For other blenders, it might be good to chop up the vegetables some.
- Turn down the mixer to a low speed. While the blender is still running, pour in the vinegar and salt. Slowly drizzle in the olive oil in a thin stream until the gazpacho is emulsified and creamy-looking, a bit like salad dressing. Add pepper to taste.
- Store in a glass pitcher and chill for at least 6 hours, ideally overnight.