Summertime Gazpacho

GazpachoMy boyfriend and I visited Portsmouth, NH last summer and had a wonderful dinner at a lovely little tapas restaurant that we’ve since forgotten the name of. If I ever remember, I’ll update this post because it’s definitely somewhere that I’d recommend getting a bite to eat if you’re in the area. We sat on a gorgeously intimate patio for dinner and one of the dishes that we ordered was a deconstructed gazpacho.

It arrived as perfectly segmented purees (cucumber and tomatoes/red peppers) with a swirl of olive oil decorating the top of each. Since that time, we’ve tried to recreate a decent gazpacho at home for assorted parties and dinners to together. We always debate the consistency because I prefer my gazpacho a bit smoother with a texture similar to soup, while he prefers his to be coarsely pureed and the consistency of salsa. What usually happens is that we make it his way and I water my bowl down a bit.

The recipe below makes a coarser gazpacho but you can always add a bit of water or vegetable stock to adjust the consistency to your preference.

  • 14 oz. diced tomatoes (I usually use canned because it’s easier.)
  • 7 oz. diced red bell pepper (The color doesn’t actually matter, red is just the prettiest.)
  • 7 oz. peeled, chopped cucumber
  • 5 TBSP extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 TBSP balsamic vinegar
  • 2 or 3 cloves roasted garlic
  • vegetable stock (optional add for consistency)
  • garnish with a few leaves of basil (if you’re feeling fancy)
  1. Roast the garlic by cutting the top off about a third a clove of garlic and roasting it in the over at 350 degrees with a bit of olive oil, salt and pepper – wrapped in tin foil – for 30-45 minutes.
  2. While the garlic is roasting, chop the bell pepper and the cucumber, removing the seeds from both.
  3. Add the tomatoes, chopped red pepper, chopped cucumber, balsamic vinegar and olive oil to a food processor and blend just short of desired consistency.
  4. After the garlic has roasted, discard the foil and remove two or three roasted cloves with a butter knife.
  5. Add the garlic, salt and pepper to the food processor and blend to desired consistency.

One of the best things about gazpacho is that it presents beautifully and because of that people think it’s really difficult. It’s a great way to impress guests or a significant other.

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