Refreshing Gazpacho
Austin's summer heat has me reaching for light, crisp, and refreshing dishes. One of my top picks for the season is Gazpacho. It's incredibly easy to make, all you need is a blender, and never fails to impress. I've been experimenting with various recipes to find the perfect balance of flavors, acidity, and smooth texture. Check out my version of this classic Gazpacho recipe below.
Ingredients
Yield: 8 to 12 servings
2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Anaheim pepper or another long pepper, cored, seeded, and roughly cut into chunks
1 cucumber (about 8 inches long), peeled and roughly cut into chunks
1 medium sweet onion, peeled and roughly cut into chunks
3 cloves garlic
3 teaspoons sherry vinegar
1 teaspoon salt
½ cup extra-virgin olive oil, plus more for drizzling
Steps
Combine tomatoes, pepper, cucumber, onion, and garlic in a blender or, if using a hand blender, in a deep bowl. Blend at high speed until very smooth.
With the motor running, add the vinegar and 1 teaspoon of salt. Slowly drizzle in the olive oil through the top of the blender. The mixture will turn bright orange or dark pink and become smooth.
Strain the mixture through a strainer, pushing all the liquid through with a spatula, and discard the solids. Transfer to a large pitcher or stainless steel bowl and chill until very cold, at least 6 hours or overnight.
Serve with a light drizzle of your favorite olive oil (Graza is my go-to) and some fresh black pepper.
I always make a big batch and freeze some for those busy days. Enjoy!
