Gazpacho
Ingredients
- 4 pounds tomatoes chopped and drained (see note)
- 3 scallions
- 1/2 large red onion
- 1/2 seedless cucumber unpeeled
- 1/2 red pepper seeds removed
- 6 garlic cloves
- 1/2 cup red wine vinegar
- 1/4 cup good quality extra virgin olive oil plus more for drizzling
- 1/2 teaspoon celery salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Fresh basil for garnish
Instructions
- Cut tomatoes (fresh or canned), scallions, onion, cucumber and red pepper in large pieces and place them in a Vitamix, large food processor or blender fitted with the steel blade.
- Add the garlic and pulse until the soup is coarsely puréed.
- Place it in a large glass or ceramic bowl and whisk in vinegar, olive oil, celery salt, red pepper flakes, smoked paprika, salt and pepper.
- Cover with plastic wrap and chill for 4 hours or overnight.
- Transfer soup to individual bowls and drizzle with your best olive oil and garnish with chopped basil.
Notes
* If tomatoes aren’t in season, substitute 2 (28-ounce) cans of whole peeled San Marzano tomatoes, drained.
* For smoother soup, use a Vitamix or process longer in the food processor (or blender) and run it through a fine strainer.
* For smoother soup, use a Vitamix or process longer in the food processor (or blender) and run it through a fine strainer.
