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
6-8 as an appetizer
yellow cherry tomatoes
yellow bell peppers, seeded and chopped
jalapeno peppers (to taste), seeded and chopped
chopped fresh chives
fresh tarragon leaves
Juice of one lemon (about 2 tbsp)
white wine vinegar
Salt and freshly ground black pepper to taste
Cold water as needed
Extra-virgin olive oil for drizzling
In This Recipe
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.
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.