Gazpacho #1

This summer soup is light and fresh and a great way to use up the tomato surplus that inevitably arrives sometime in late summer.  My 2-year-old daughter loves dipping homemade pumpernickel bread to soak up bites of soup.  She makes a big mess, but it’s worth it for the messy tomato-face smile.

Ingredients

6 medium-size, vine-ripe tomatoes, cored, and roughly chopped

2 cucumbers, peeled, cored (remove the seeds), and roughly chopped

1 green pepper, roughly chopped

2 garlic cloves, roughly chopped

4 to 5 teaspoons sherry vinegar, or to taste

1 teaspoon kosher salt, or to taste

2 tablespoons olive oil (plus more for drizzling while plating)

2 pieces of stale crusty bread (or a handful of croutons)

Parmigiano-Reggiano cheese for garnish

Instructions

  1. Put all ingredients except the cheese in a food processor and blend until smooth.
  2. Taste.
  3. Add additional vinegar or salt, if needed.
  4. Refrigerate for two hours before serving. Garnish with cheese.

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