If panzanella is summer on a plate, then gazpacho must be summer “in a bowl” – don’t you agree? I hadn’t made this recipe in years, and had forgotten all about it. But as I was strolling through the farmers market last week the array of produce – heirloom tomatoes next to bright green cucumbers next to technicolor peppers – was especially inspiring:
Make gazpacho. Make gazpacho now.
And it’s only a few more steps to get from this:
It’s that easy. Just chop everything up and let your blender, food processor or immersion blender do the work, while your fridge finishes things up.
You can serve your gazpacho in shot glasses during happy hour, or as a lovely side course along with a platter of antipasti from your local salumeria.
adapted from Gourmet
2 1/2 pounds vine-ripened tomatoes, chopped**
1 medium green bell pepper, chopped**
1 medium red bell pepper, chopped**
1 small onion, chopped
1 medium cucumber, peeled, seeded, and chopped**
3 large garlic cloves, minced and mashed to a paste with 3/4 t. salt
enough pre-sliced sandwich bread, crusts removed and bread torn into pieces, to measure 2 cups (about 4 slices)
3 T. red-wine vinegar
3 T. olive oil
croutons (storebought, or click here if you’d like to make your own)
**reserve some chopped vegetables and finely dice to serve as garnish
In a blender purée chopped tomatoes, bell peppers, onion, cucumber, garlic paste, bread, vinegar, oil, and salt and pepper to taste. Force purée through a coarse sieve into a bowl and chill soup at least 6 hours or overnight.
If desired, thin soup with ice water (I never do). Serve in individual shot glasses, bowls or drinking glasses, topped with croutons and finely diced vegetables.