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Serves
6-8 as an appetizer
Author Notes
When it comes to gazpacho, I have very specific tastes. I like my gazpacho to have more than just tomato going on; to be blended very, very smooth; and to be served as cold as possible. This is my favorite version so far, made with yellow cherry tomatoes and bell pepper. It's extremely light and fresh, with no bread or other filler, which makes it perfect for sipping as an appetizer to a Spanish meal. —ieatthepeach
Ingredients
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2 pints
yellow cherry tomatoes
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2
yellow bell peppers, seeded and chopped
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1-2
jalapeno peppers (to taste), seeded and chopped
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1/4 cup
chopped fresh chives
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2 tablespoons
fresh tarragon leaves
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Juice of one lemon (about 2 tbsp)
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2 tablespoons
white wine vinegar
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Salt and freshly ground black pepper to taste
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Cold water as needed
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Extra-virgin olive oil for drizzling
Directions
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In a blender, combine tomatoes, bell pepper, jalapeno, chives, thyme, tarragon, lemon juice, vinegar, salt, and pepper, and puree until smooth. If you want a thinner soup, add cold water as needed. Cover and refrigerate for at least 2 hours, and up to 3 days.
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About 30 minutes before serving, place your soup bowls or cups in the freezer to chill. Strain the chilled gazpacho through a fine mesh strainer (for a finer result, line the strainer with cheesecloth). Taste and adjust the salt and pepper as desired. Serve ice-cold in chilled bowls, with a drizzle of olive oil on top.
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