gazpacho in cups

Tomato season is upon us. How many ways can you think of to use ripe tomatoes? Salsa, Caprese salad, pasta sauce, panzanella, bruschetta…gazpacho! We recently saw Gazpacho is the New Orange by Julia Moskin of The New York Times, which focused on Seville-style gazpacho. According to Moskin, in Andalusia, gazpacho is a hugely popular summer drink.

This is very easy and we thought it would be a great way to eat a lot of fresh and flavorful summer vegetables!

Here’s what we did:

1 cucumber, peeled and roughly chopped
8-10 medium tomatoes, roughly chopped
1 purple onion, roughly chopped
hand full of parsley
3 green Jimmy Nardello peppers, roughly chopped (don’t use bell peppers)
2 cloves of garlic, peeled and smashed
about ¼ cup olive oil
sherry vinegar, dash

We added everything to our Vitamix (tomatoes on bottom), but you could easily use a hand blender. Once the vegetables were well-blended, we added the vinegar, salt, and pepper to taste. Then we finished by adding the olive oil and mixing well. We then used a food mill on the finest setting to push through the liquid and pull out any of the remaining pieces. You can also use a mesh strainer to do this. For a quick chill, pop it into the freezer or serve over some ice. If you have time, you can put it into the fridge to cool.

Serve in glasses for a casual party, or in bowls as part of your dinner, or in smaller cups to create an amuse bouche. We also thought bite sized grilled cheese sandwiches made with gruyere would be a wonderful companion to pull the fall “tomato soup and sandwich” concept into summer.

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