Make Ahead

gazpacho, no planning required

August 22, 2011
0 Ratings
  • Serves 6-8
Author Notes

summertime, when the living is easy...

don't you love the tail end of summer? when fruit is at its sweetest and plump, ripe tomatoes are just begging to be made into something. ANYTHING.

like this super simple gazpacho... —fo

What You'll Need
  • 3 pounds tomatoes
  • 1 large red bell pepper
  • 1 cherry bomb pepper (optional)
  • 1/2 large jalapeno
  • 1 fatty cucumber, or about 4 Persians, peeled
  • 4 cloves garlic
  • 12 large leaves of basil
  • 1/2 cup olive oil
  • 3 TB sherry vinegar
  • 1 tsp pimenton (smoky spanish paprika)
  1. core your toms - just remove that little brown core in its center.
  2. mortar the garlic cloves until you arrive at a very smooth paste
  3. roast your peppers on the stove top until they are completely black
  4. get them into a paper bag to steam. it helps the peels to release
  5. peel the peppers and discard the seeds.
  6. i add the seeds of my jalapeno to the gazpacho because i want a little kick. but if you don't want yours to be that spicy, go ahead and scrape them out now.
  7. working in two batches, because no one's blender is that big, get half of everything into the blender. that means: 1.5 pounds tomatoes 1/2 of a peeled cucumber 1/2 of both the roasted peppers 1/4 of a jalapeno 1/4 cup of olive oil 1/2 of the mortared garlic 1 TB + 1.5 tsp. sherry vinegar 1/2 tsp pimenton salt to taste.
  8. blend until it emulsifies. taste. adjust seasoning with salt. don't be alarmed, it will take quite a bit of salt. you will see. the right amount of salt will make this gazpacho sing.
  9. now add 6 of the basil leaves to the blender. blend for a few seconds. transfer to a clean jar fitted with a lid.
  10. repeat with the remaining ingredients, then refrigerate for at least an hour and a half before serving. this soup should be thoroughly chilled. oh, if it separates, no worries, just give it a good hard shake and it will re-emulsify.

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Recipe by: fo

I write. I cook. I want A&M's job! Just kidding. No, I'm not. I used to be a professional chef, and while I no longer want to be in a professional kitchen, I could never stop cooking. How cliche that I write and cook, nonetheless, the two marry quite happily and blogging fulfills both of those passions for me with an immediacy that I crave. I would love some day to do it full-time. I have two blogs at the moment, and I'm developing a third. Have a look:

2 Reviews

Mari September 10, 2017
Fantastic recipe, thank you for sharing! Loved the smokiness, bit of a kick from the hot pepper, so easy to make. Made one little tweak: substituted serrano for jalapeno. Delicious!
BC M. June 5, 2014
You had me at "no planning!"