My friend Chris served this glorious chilled soup at a family party recently. The recipe came from his study-abroad trip to Spain. This gazpacho is a revelation for me. I have always had gazpacho that was chunky and salsa-like (not my favorite). This gazpacho is smooth and silky. Something magical happens with the emulsifying of the olive oil that creates a richness almost as though cream has been added. In Seville they would garnish with a cold prawn or hard-boiled egg. I just went with the humble cucumber. Summer soup without a stove!
- 5-6 juicy ripe tomatoes, quartered
- 1 cucumber, peeled and cut into large chunks
- 1/3 C. olive oil
- 3 cloves garlic, chopped
- 1/2 t. Kosher salt or to taste
Place all the ingredients in a food processor and blend for three minutes. Taste and adjust seasoning. The mixture should be very smooth and creamy. Pour into a carafe or pitcher and chill for at least two hours before serving. Stir gently before pouring into chilled cups.
I love the cucumber garnish!
I wish I had opened this recipe before I made hot tomato soup yesterday. This looks so easy and you don’t have to peel the tomatoes. This will be my choice when the next tomato harvesting takes place. I hope lemon cucumbers will work since that’s all that’s left in my garden.
I think that would work fine. Next year I will have a garden. This year all I could do was a pumpkin and one tomato in a pot.