Really Good Gazpacho
Problem: Gazpacho at its best is the essence
of summer in a bowl. Unfortunately, it is often little more than a bland, pureed
vegetable porridge.
Goal: We wanted a summer gazpacho with clearly flavored, distinct
pieces of vegetable in a bracing tomato broth.
Solution: Chop the vegetables by hand, toss them in a sherry
vinegar marinade, use a fresh-flavored tomato juice, and chill for a minimum
of four hours.
Gazpacho
Makes about 3 quarts, serving 8 to 10
Traditionally, diners garnish their gazpacho with more of the same diced vegetables
that are in the soup, so cut some extra vegetables when you prepare those called
for in the recipe. Additional garnish possibilities include simple garlic croutons
(see recipe), chopped pitted black olives, chopped hard-cooked eggs, and finely
diced avocados. For a finishing touch, serve in chilled bowls.
3 ripe medium beefsteak tomatoes (about 11/2 pounds), cored and cut into 1/4-inch
cubes (about 4 cups)
2 small red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch
cubes (about 2 cups)
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both
seeded and cut into 1/4-inch cubes (about 2 cups)
1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots,
peeled and minced (about 1/2 cup)
2 medium garlic cloves, minced
2 teaspoons salt
1/3 cup sherry vinegar
Ground black pepper
5 cups tomato juice, preferably Welch’s [Wegman's canned not-from-concentrate
juice is good]
1 teaspoon hot pepper sauce (optional)
8 ice cubes
Extra-virgin olive oil for serving
Combine tomatoes and their juices, bell peppers, cucumbers, onion, garlic, salt,
vinegar, and pepper to taste in large (at least 4-quart) nonreactive bowl; let
stand until vegetables just begin to release their juices, about 5 minutes.
Stir in tomato juice, hot pepper sauce, if using, and ice cubes; cover tightly
and refrigerate to blend flavors, at least 4 hours. Adjust seasonings with salt
and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling
each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes.
(Can be covered and refrigerated up to 2 days.)
Note: Unless you have a BIG crowd to serve, cut this recipe in half!