Zesty Summer Gazpacho
The first time I tasted gazpacho was in a café at Detroit’s Eastern Market during the summer of 1996. I was interning at Detroit Monthly, the city’s lifestyle magazine at the time (it was taken out of print a couple of years later). My mentor, Peg McNichol, took me to a wide variety of amazing eateries that summer, including that café, ensuring I experienced Detroit by way of food. Contrary to what you might expect based on Detroit’s shoddy reputation, the city had and still has much to offer in the areas of history, culture and food, if you’re willing to explore.
I don’t recall exactly what that gazpacho tasted like, but I remember that it seemed to me to be the very embodiment of summer in a bowl. It was zesty but not too spicy, and the flavors of the vegetables were allowed to shine. There were tiny cubes of cucumber, tomato and onion in a chilled tomato broth. The colors were vibrant and enticing. It was a hot day, and chilled soup was the perfect remedy. I was immediately hooked.
I began making my own gazpacho not long after, and over the years, I’ve tried countless variations. This recipe is my go-to, the one I’ve tweaked and tweaked until it tastes just right. Sometimes I purée all the vegetables to make a thicker soup; other times I hold back some of the cucumber, onion and fresh tomato, dicing them into tiny cubes and serving them on top like a garnish.
It’s important to use a sweet onion, and not to overdo the garlic, or you’ll end up with too much bite. The other key is the tomatoes – if it’s high summer and you have ripe, flavorful tomatoes at hand, then by all means use fresh. If not, then buy the best quality canned tomatoes available. The tomato flavor is important.
Most gazpacho recipes call for red wine vinegar, but at some point, I decided to try balsamic vinegar instead, and I think it’s the thing that elevates this recipe beyond others.
Because this is made in a blender, the prep doesn’t need to be precise – just cut the veggies into chunks large enough to be puréed. There’s no need to chop anything small.
Sadly, E can’t stomach the cold soup thing. He says what he’s tasting temperature-wise doesn’t match what his eyes are seeing (which is something akin to pasta sauce), and it wigs him out. So when I make this, it’s all mine (not necessarily a bad thing).
If you have time, make some homemade croutons. Cube some stale bread, spread the cubes on a cookie sheet, brush them with a little olive oil, and bake at 350° for 10-15 minutes, until they’re golden brown and toasted.
Serve with the croutons and a dollop of sour cream or créme fraiche as an appetizer course, or alongside grilled chicken and a fresh salad.
Zesty Summer Gazpacho
3 cups fresh tomatoes or 28 ounces canned diced tomatoes (do not drain)
2 cups tomato juice or V8 (if you use V8, forego the teaspoon of salt below, and just salt to taste)
1 large cucumber, peeled and chopped
1 large red bell pepper, seeded and chopped
1/2 medium sweet onion (like a Vidalia), chopped
1 clove garlic, smashed with the flat of a knife
3 tablespoons olive oil
3 tablespoons balsamic vinegar
The juice from half a lemon (about 3 tablespoons)
