It won’t be long until summer is over and beautifully ripe, sweet and colourful tomatoes are no where to be found. (Insert sad face.) So while the farmers markets are brimming with squash and corn I’m still the one taking advantage of the few remaining tomatoes.
I had never made gazpacho before this year and I honestly cannot imagine why. It’s so flavourful and fresh and lightly creamy but with no dairy in sight. And, although the multiple steps might make it seem difficult, most of the time spent making this is hands off.
It really looks like this:
- cut up some veggies and let them sit around for a bit
- throw them in the freezer and let them sit around a bit more
- let them sit on the counter a while more to unthaw
- and then throw them all in a blender
See … most of the time involved in making this is just letting the veggies sit around.
This gazpacho recipe was passed onto me by my girlfriend Shantel who served this at a bbq this summer. You know when you ask for a recipe because something is really good but then you never end up making it? Ya, I knew that wouldn’t be the case with this one.
It comes from Kenji over at Serious Eats. If you don’t follow his blog The Food Lab already you definitely should be. This guys is like a scientific cooking genius. He tests and retests recipes and finds out the best way to make them. I actually feel a little wrong saying that I have changed his recipe and actually prefer it this way. Not majorly changed it, but a little.
I made it exactly a few times but needed to make a gluten free version for someone who was celiac who came to the supper club. After that I experimented with half batches of making the exact recipe and half batches of leaving the bread out. Then I got 2 bowls, 2 spoons and my handsome man to help me taste test. The version with the bread was just a tiny bit creamier and the gluten free version was just a tiny bit fresher tasting. And by tiny bit I mean teeny tiny almost not noticeably different at all. It was hard to pick a favourite but the gluten free gazpacho won out in the end.
When I serve this I like to warm some small pieces of halloumi (some greek style cheese) in a cast iron frying pan till they’re golden on a few sides and pop them on top. (Thank you Shantel for that inspiration!) A little olive oil, some extra sherry and some fresh cracked pepper and you’ll be in summery heaven.
Make sure to follow The Endless Meal!
- 3 pounds very ripe tomatoes, cored and cut into chunks
- ½ pound cucumber, peeled, seeded, and cut chunks
- ⅓ pound red onion, peeled and cut into chunks
- ⅓ pound green or red bell pepper, cored, seeded, and cut into chunks
- 2 cloves garlic, peeled and smashed
- 1 jalapeño pepper, cored, seeded and cut into chunks
- 1½ teaspoons kosher salt, plus more to taste
- 1 cup extra-virgin olive oil, plus more for serving
- 2 tablespoons sherry vinegar, plus more for serving
- 2 tablespoons finely minced chives
- Freshly ground black pepper
- Put all veggies in a large bowl and toss with salt. Let sit on your counter for about a half hour, or till the veggies have released a lot of their liquid.
- Separate the veggies from the liquid, reserving the liquid. Place on a tray (or if your freezer is tiny like mine, in a couple large ziplock bags) and place in the freezer for at least a half hour, or until they are partially frozen.
- Remove from freezer and let thaw completely.
- Combine the thawed veggies, reserved juice, oil and sherry vinegar in a large bowl. Ladle into a blender, working in batches if necessary, and blend on high until quite smooth. Pour into a large bowl and whisk to combine the different batches. Serve immediately or chill for up to 24 hours.
- Serve with extra sherry vinegar, olive oil and a sprinkle of chives, pepper and (if you want) some warm halloumi.