I found it hard to believe that this recipe wasn’t already posted here. I’ve been making this gazpacho for over 10 years, and it remains my favorite. It has classic ingredients, and with a food processor comes together in about 15 minutes. By design it is a chunky gazpacho, but you can adjust the texture by pureeing some and stirring it back into the bowl (or puree individual portions, if like me, some at your dinner table like a completely smooth gazpacho while others do not. I’ve struggled to get excited about a lot of summer soups, but this one is so refreshing and easy I really don’t think I need any others.
What a bounty! My full Potter Hill CSA share this week was lettuce, radishes, yokatta na, chard, peppers, onions, eggplant, savory, cucumber, cherry tomatoes, and large tomatoes. Some of the tomatoes and lettuce went into BLTs, the perfect September sandwich. Cherry tomatoes and onions went into these olive oil fried lentils from Dining In that have a Thai spin to them which were slightly weird, but really good. The eggplant and some greens went into this braised eggplant with minced pork. I’ve been eyeing this cottage cheese salad which uses radishes, tomatoes, and cukes, so that might be on the docket this weekend. Alongside this gazpacho, we had tofu shawarma, which might be the sandwich I’ve made most often in 2019.
Don’t forget all my Potter Hill recipes are tagged at the bottom (including the ones from last year!), so there is always inspiration at the ready for cooking.
Adapted from Ina Garten
- 1 large cucumber (~1 lb), halved and seeds removed
- 2 peppers (~1/2 lb), halved and seeds removed
- 2 large tomatoes (~1 1/2 lbs), cores removed
- 1 small red onion (~1/4 lb)
- 3 garlic cloves, peeled and root removed
- 1/4 cup white vinegar
- 1/4 cup extra virgin olive oil
- 3 cups tomato juice
- 1 teaspoon koshers salt
- A few good grinds of black pepper
- Hot sauce
Chop the cucumber, peppers, tomatoes, and red onion into 1″ chunks (but keep them separate).
Start running a food processor with an S blade and drop in the 3 garlic cloves. When they stop bouncing around, scrape down the sides of the bowl with spatula, then add in the cucumber. Pulse until the cucumber is chopped, but not pureed (it’s ok if there are some larger chunks lingering – texture!). Removed the cucumber and put it in a large bowl, then one at a time process the peppers, tomatoes, and red onion, adding each into the bowl when done.
Add the white vinegar, olive oil, tomato juice, salt, pepper, and hot sauce (if you please) to the bowl and stir to combine. If you like a smoother texture, return some (or all) of the gazpacho to the food processor, puree, and stir back in to achieve your desired texture.