Sunday, August 29, 2010

Summertime gazpacho with basil and parsley


It's still summertime tomato season - perfect time to make gazpacho!  There are so many recipes for gazpacho out there but you can make a great one with almost anything you have on hand.  I like adding fresh herbs to my gazpacho to make it even more summery - you can add as little or as much as you like. Also, I used two cucumbers - if you want a more red and tomato-y gazpacho, you can cut it back to 1 cucumber.

You can also add a Mexican twist and instead of basil, use cilantro and replace the sherry vinegar with lime juice.  You could also add a little Mexican hot sauce and a little pinch of cumin if you like.

And if you have a little stale bread around, you can add that to thicken it up a little and make a gazpacho that is a little more like a salmorejo (see my recipe for salmorejo here).



Makes about 6 cups
  • about 2 to 2-1/2 lbs. tomatoes, cored, roughly chopped
  • 4 cloves garlic
  • 1 large red onion
  • 2 cucumbers, with seeds removed
  • 2 red, green, yellow or orange bell peppers, or if you don't have any fresh peppers use 1 jar roasted peppers or piquillo peppers
  • Handful of fresh basil
  • Handful of fresh parsley
  • 1/4 cup good extra virgin olive oil
  • 1-1/2 tbsp. sherry vinegar, more to taste
  • 1 Tbsp. kosher salt, more to taste
  • 1/2 tsp. freshly ground pepper
Roughly chop all the vegetables.  Put the garlic and onions in the blender and chop on the mix or chop setting, or in a food processor. Add the rest of the ingredients and blend everything together until it reaches the consistency you want - if you want it fairly chunky, you won't need to run the blender or food processor very long at all.  Taste and adjust seasoning with salt or sherry vinegar to your own tastes.  If you want to add a little spicy kick, add a little Tabasco or Sriracha.

Let it sit in the fridge for a few hours so the flavors can come together before serving, or overnight is even better.  Taste and adjust seasoning again if you need to before serving.

Serve with finely diced cucumber, bell pepper and red onion, a little freshly ground pepper and a drizzle of olive oil to garnish.  If you want to add a little protein, you can also garnish it with a little chopped hard boiled egg or a little prosciutto, jamon serrano or even some diced ham if you like.

3 comments:

  1. This is very beautiful - I like the veges on top because you know what you are eating....

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  2. What a lovely, elegant version of gazpacho. And I guess great minds think alike, I also like to give it a Mexican twist--in my case jalapenos instead of bell peppers... Compliments to the chef!

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  3. Thanks to all - let me know how you like it if you give it a try!

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