Goodness Gracious Great Gazpacho

A few weeks ago while working on The Big Cheese, I helped make the inaugural batch of the gazpacho. After about an hour of tinkering we finally had a really good gazpacho! The problem was we would never be able to recreate it: during the first few steps we used over twice the instructed vinegar and kept adding ingredient after ingredient until we were happy.

Another food truck chef working in the kitchen finally pulled out his copy of the Professional Chef (an amazing cookbook from the CIA--Culinary Institute of America--an excellent gift if you ever are wondering what your favorite foodventurer might want). In it was a classic, simple gazpacho recipe. After adding a bit more of flavors I love, I came up with what I would venture to say is the perfect summer gazpacho with just enough spice and acidity to keep your tastebuds happy, but the fresh and cold veggie flavor that epitomize gazpacho.

For those who are unfamiliar gazpacho is a cold soup traditionally with tomato, cucumbers, olive oil and vinegar originated from Spain. There are many variations like watermelon and white bean, but for now we'll stick to the fundamentals!

I think this is a case where peeled roma or plum tomatoes from a can are more than acceptable, unless you have some heirloom tomatoes. Then I would use those and peel them.

Mostly Traditional Tomato Gazpacho

Prep Time: 15 minutes | Standby Time: 1 hour to 10 hours | Serves 4

Ingredients for soup:

• 4lbs Tomatoes, peeled and diced plum, roma or any heirloom varietal
• 1/2lb Green bell peppers, diced
• 1/2lb Cucumbers, peeled and diced
• 1/4lb Spanish (white) onion, diced
• 3 cloves Garlic, diced find or minced
• 1 cup Olive oil
• 1/2 cup Red wine vinegar
• 1 teaspoon Paprika
• 1/2 teaspoon Cumin
• Salt and Pepper to taste

Ingredients for garnish:

• 1/2lb Tomato, diced (plum, roma or heirloom)
• 1/4lb Green bell pepper, diced
• 1/4lb Cucumber, peeled and diced
• 1/8lb Bread or Croutons, diced small (I recommend a whole wheat without seeds or a sourdough)

Directions:

1. Mix diced veggies, spices, olive oil and vinegar in a large bowl or pot and chill for at least an hour. Overnight is ideal.
Using a hand blender or in batches in a food processor or blender puree soup to desired texture. (I blend until there are no clear chunks of onion or garlic)
2. Add garnish and serve cold with a salad, sandwich, grilled cheese or alone!