After years of experimenting with gazpacho recipes to take advantage of the bounty of the summer garden, I combined all of my favorite aspects of different recipes into one smooth base of tomato and cucumber with crunchy radishes, seasoned with the sweetness of tarragon and the mild smokiness of roasted garlic.
A bowl full of this gazpacho makes me feel like I am dining straight out of the August garden. —lloreen
Head Roasted Garlic
Extra Virgin Olive Oil
Aleppo Pepper Flakes (or any hot pepper, to taste)
Cut the top off a head of garlic, exposing the cloves, drizzle with olive oil, and wrap in tin foil. Roast until tender in an oven at 300 or in a barbecue (away from direct heat to prevent burning) for 30 minutes. You can do this the night or two before as you cook dinner and then store in the fridge.
Peel your cucumbers and tomatoes. An easy way to peel tomatoes is to drop them in boiling water for 30 seconds or until the skin starts to split.
Working in batches, process your cucumbers and tomatoes until completely smooth.
Add the tarragon, about 4 cloves of roasted garlic (or to taste), the paprika, and Aleppo pepper and give it a few pulses to thoroughly mix.
Chop the radishes in half, then pulse in the food processor about 3 or 4 times until they are in small pieces, but still big enough to give a satisfying crunch.
Mix the tomato-cucumber mixture, the radishes, the olive oil, and salt seasoned to taste.
Refrigerate your gazpacho for at least 2 hours, preferably overnight as the flavors intensify.
Before serving, stir in the juice of one lime.