Gazpacho

This recipe by Samin Nosrat appeared in the New York Times last week. I made it for Sunday dinner and it was delicious.  This recipe makes about 4 medium-sized bowls, but it can be easily increased.

ingredients

1 small red onion

2-3 Persian cucumbers, peeled 

1 large red bell pepper, seeded ribs removed

1/2 jalapeño pepper, seeded, ribs removed

2 1/2 pounds Sungold or other orange cherry tomatoes, stemmed.  (I used heirloom tomatoes from the box)

1 clove garlic

1/2 cup extra-virgin olive oil

Kosher or fine sea salt

1-2 teaspoons sherry vinegar or red wine vinegar (I didn’t use this because I tasted the gazpacho and it was already acid enough for my taste.)

1 ear of Corn, kernels cut  off the cob (This is optional.  It isn’t in the original recipe, but I used the corn that was in the box and I really liked the addition.)

instructions

Cut half the onion, 2 of the cucumbers, 3/4 of the bell pepper and the 1/2 jalapeño into 1-inch pieces. Place in the bowl of a food processor or blender jar. (I have a Vitamix which works wonderfully for soup.) Add Sungold tomatoes (I used heirloom), garlic, olive oil and 2 teaspoons kosher salt or 1 teaspoon fine sea salt. Blend at high speed until completely smooth.

 

Place a fine-mesh sieve over a large bowl, and strain the soup, using a spatula to help press the liquid through; discard the solids. (With the Vitamix, this step was not necessary.)

 

Finely dice remaining onion, cucumber and pepper, and add to soup.  At this stage I also added the corn kernels. Stir in vinegar (I didn’t use vinegar in my version). If desired, add water 1 tablespoon at a time to thin out the soup. Taste, and adjust salt and vinegar as needed. Cover and chill the soup for at least 45 minutes. 

 

Tomato Basil Oil

About 16 basil leaves

1/4 cup extra-virgin olive oil

5 ounces Sweet 100 or other red cherry tomatoes (about 1/3 of a pint basket) stemmed and halved

Salt

 

Finally chop the basil leaves.  Place in a small bowl with the olive oil.  Add the halved cherry tomatoes and a generous pinch of salt.  Toss, then taste and adjust the salt.

 

To assemble the soul, ladle it into the chilled bowls and garnish tie the basil oil.

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