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10-minute End-of-Summer Gazpacho

Prep Time:

10 minutes

Cook Time:

none

Serves:

4

Meal Type

Soups

About the Recipe

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Ingredients

Market Ingredients 

(expected market stand availability)


  • 2lbs (appx 4 large) tomatoes  (Orchard Hill Organics, Obercreek, Fresh Meadow or Caradona)


  • 1 small (or 2 mini) cucumbers (Orchard Hill, Fresh Meadow or Caradona) 


  • 1 medium pepper (Orchard Hill, or Caradona) 


  • 1 clove garlic (Obercreek or Fresh Meadow)


  • 1/4 cup olive oil (Agape Premium) 


  • 1/4 cup basil (Orchard Hill or Fresh Meadow) 


  • Optional: crusty bread (Bien Cuit or Wave Hill Breads)



Pantry Staples


  • 2 tablespoons sherry (or red/white wine) vinegar

  • 3/4 cup cold water

  • Salt to taste

  • Sugar to taste

Preparation

Instructions


  • Coarsely Chop the Veggies: Chop the tomatoes and peppers into large chunks; peel and chop the cucumbers into large chunks; cut the garlic clove in half and remove any green center germ (to prevent bitterness)


  • Blend the Base: Add the chopped vegetables intoa high-speed blender. Pour in the cold water, vinegar and a genreous pinch of salt and blend until just combined. 


  • Drizzle in the oil and emulsify: with the blender on high speed, slowly drizzle in the oil, continuu blending for 3 to 5 minutes until completely smooth, creamy and emulsified.


  • Strain for texture (optional): for silky, restaurant-quality texture, pass the blended soup through a fine-mesh sieve to catch any remaining tomato seeds or skins.


  • Chill: transfer the soup to a glass pitcher or airtight container, cover and refrigerate for at least 2 hours, until ice-cold 


  • Garnish and serve: taste and adjust salt or vinegar levels (add a pinch of sugar for added sweetness), pour into bowls and drizzle with olive oil and top with a basil leaf (or chopped basil).


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