Late Summer Tomato Gazpacho by TheDevineKitchen
Late Summer Tomato Gazpacho
Yield: 6 servings
I’m writing this Gazpacho recipe on the last day of summer as I still have an abundance of cherry tomatoes, bell peppers, cucumber and zucchini. Gazpacho is a soup made of raw, blended vegetables. Serve Gazpacho fresh out of the blender at room temperature and it will burst with fresh flavors from the garden. Serve it chilled on the hottest of summer days.
Ingredients:
1 large clove garlic
1/2 medium red onion, rough chop
1 small red pepper, core and membrane removed, rough chop
1 small cucumber, partially peeled and seeds removed
1 small zucchini, partially peeled and seeds removed
2 pounds garden tomatoes, seeds removed and cut in half or quarters depending on size
1/2 teaspoon toasted and freshly ground cumin seed (or ground cumin)
3 tablespoons cold-pressed extra virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon fine sea salt, or to taste
1 teaspoon Worcestershire sauce, or to taste
Fresh ground pepper, to taste
Lots of fresh torn basil, oregano and/or mint for garnish
Note: I prefer to peel half of the skins from the cucumber and zucchini; use a vegetable peeler. To remove the seeds from the same, cut each vegetable lengthwise and drag the tip of a spoon the length of the vegetable catching the seeds as you go. When seeding the tomatoes, use a fine mesh strainer set over a bowl to catch the juice and add to the blender. Note that gazpacho turns pink due to the addition of olive oil.
Method:
Combine all ingredients in a blender and puree on high speed until smooth, 30-60 seconds. Puree in 2 batches so as not to overload your blender. Taste and season to your liking. Ladle into bowls or mason jars and garnish with 1 tablespoon fresh herbs per serving.
Variations:
Add ½ small jalapeño, membrane and seeds removed for less heat.
Serve with fresh cubed country bread or croutons for garnish.
Regrigerate 2 hours and serve chilled.
