As I learned from my favorite lifestyle blog Cup of Jo, this NYT recipe is making the rounds. And while it will take you a whopping 7 minutes to whip up a batch (note I’ve omitted the straining step so prep is limited to chopping and blending), I encourage you to get fancy with the presentation as a fun way to glorify such a dazzling drinkable treat. I love the idea of serving the silky-smooth soup in frosted glasses or tumblers; you could even set out double shot glasses alongside a pitcher. With the sacredness of a fine dessert wine or aged spirit, I’ve been enjoying a small glass as soon as I get home from work each night; savoring every sip in obeisance to these precious final days of summer.
Farmers Market Gazpacho (from New York Times)
Makes 8 to 12 servings (about 1 quart)
Ingredients:
About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1-2 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks (or 2 Kirbys)
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
¼ to ½ cup extra-virgin olive oil, more to taste, plus more for drizzling
1 piece of deeply toasted country bread, such as sourdough (optional, I added for extra thickness/creaminess)
Directions:
1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. Add bread, if using. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
3. Transfer to a large pitcher (preferably glass) and chill until very cold. Before serving, adjust the seasonings with salt and vinegar. Serve in glasses, over ice if desired, or in a bowl; drizzled with a few drops of olive oil.
Makes 8 to 12 servings (about 1 quart)
Ingredients:
About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1-2 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks (or 2 Kirbys)
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
¼ to ½ cup extra-virgin olive oil, more to taste, plus more for drizzling
1 piece of deeply toasted country bread, such as sourdough (optional, I added for extra thickness/creaminess)
Directions:
1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. Add bread, if using. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
3. Transfer to a large pitcher (preferably glass) and chill until very cold. Before serving, adjust the seasonings with salt and vinegar. Serve in glasses, over ice if desired, or in a bowl; drizzled with a few drops of olive oil.
