Gazpacho is more like a beverage than a soup, especially this smooth version. Think V8 but homemade and even more flavorful. It’s quite refreshing when enjoyed chilled on a hot summer afternoon, and is a wonderful way to enjoy garden fresh tomatoes.
The minced cucumber, tomato and shallot garnish is optional. I like adding it for some crunch and extra flavor, but you could certainly serve your gazpacho with a simple salt and pepper topping instead. Another variation is to add a few ice cubes right before serving, for the coldest and most refreshing gazpacho experience. Enjoy!
2 pounds red ripe tomatoes, cored and chopped
1 Anaheim pepper, seeded and chopped
1 English cucumber, peeled, seeded and chopped (divided)
1 shallot, minced (divided)
1 teaspoon minced garlic
2 teaspoons white wine vinegar
2 tablespoons olive oil
2 teaspoons sea salt
½ cup cherry tomatoes, seeded and diced
5 basil leaves, chopped
Combine the tomatoes, pepper, 75% of the cucumber, 75% of the shallot, garlic and vinegar in a blender. Blend at high speed until smooth, about 3 minutes.
With the motor running, add the olive oil and salt. Blend for another 30 seconds.
Pour the mixture through a strainer, using a large spoon to push all of the liquid through, while discarding the solids. Transfer the liquids to a large pitcher and chill in the fridge for 6 hours, or overnight.
In a small bowl combine the remaining cucumber, shallot, cherry tomatoes and basil leaves. Mix with a few drops of olive oil and a sprinkle of salt. Chill and serve as a garnish on the soup. Enjoy!