Lemony Basil and Tomato Gazpacho
Originating in Spain, this cold soup is perfect for the summertime when you need something light and refreshing to cool down on the hottest days. Use local, farm-fresh tomatoes and vegetables because this recipe does not require any cooking. If your blender is small, you may have to work in batches. Or just halve the recipe. Let the flavors develop in the fridge overnight and then taste and adjust seasoning before serving. (Photo source: Lauren Skillen)
| Yield: 4 servings | Time: 8 hours 15 minutes |
Ingredients
2 pounds tomatoes, cored and roughly chopped
1 cucumber, about 8 inches long, roughly chopped
1 bell pepper, stemmed, seeded, and roughly chopped
1 large shallot, roughly chopped
3-4 garlic cloves
1⁄4 cup lightly-packed fresh basil leaves
2 tablespoons red wine vinegar
1 lemon, juiced
1⁄4 teaspoon crushed red pepper flakes (optional)
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper, or to taste
2 slices sourdough bread (optional)
1⁄2 cup extra-virgin olive oil, plus more for drizzling
Preparation
In a large blender, combine the tomatoes, cucumber, bell pepper, shallot, and garlic and blend on high speed for 1-2 minutes, until fully puréed.
Add basil, red wine vinegar, lemon juice, crushed red pepper flakes, salt, pepper, and the slices of bread, and blend to combine.
As the blender is running, drizzle in the olive oil to emulsify the soup.
Pour the contents of the blender through a fine mesh strainer over a large bowl, using a rubber spatula to stir the liquid through the strainer. Discard any solids left behind.
Cover the bowl and chill until very cold, preferably overnight.
Taste and adjust seasoning, if necessary, with salt, pepper, or red wine vinegar. Drizzle each serving with extra olive oil, if desired.
Zero-waste tips
Stale bread or the ends of a loaf can be used to bulk up this soup.
Since all of the produce in this soup get blitzed in the blender, it is the perfect recipe for imperfect produce.