After 2 excellent weeks in Amsterdam, I am back in NYC. Jet lag and time disorientation helped me get up early and head straight to the Union Square farmers market…and it was beautiful! I was inspired to make a big batch of gazpacho to have handy for the week…
6 ripe tomatoes
1 medium cucumber, peeled and seeded
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
2-3 Tbs. sherry vinegar
3 Tbs. red onion, chopped fine (optional)
1 cup good quality tomato juice
drizzle extra virgin olive oil
salt and fresh ground black pepper to taste
Core the tomatoes then cut in half. Squeeze the tomatoes over a bowl, removing the seeds and extracting some juice. Put the tomatoes in a food processor or blender and then strain the juice onto the tomatoes. Discard the seeds.
Puree the tomatoes until almost smooth, but still leaving some larger pieces. Pour into a large bowl or pitcher. Place the cucumbers in the same blender and puree until almost smooth but still leaving a few larger pieces. Pour in to same bowl with tomatoes then stir in the chopped yellow and red peppers, sherry vinegar, salt and pepper.
Measure out 1/2 of the mixture and place in a blender. Puree until smooth then pour back in to large bowl with remaining soup. Stir in the tomato juice and red onion and adjust seasonings to taste.
Refrigerate for at least 4 hours for best taste.
To serve, ladle about 1 cup into a small bowl then garnish with a drizzle of good extra virgin olive oil and a pinch of salt and cracked black pepper.
*Also can garnish with finely chopped cucumber, red pepper, yellow pepper, red onion, or the classic croutons.