Saturday, August 4, 2012

recipe: gazpacho

*photos and recipe via la tartine gourmande

Gazpacho might be my number one favorite summer "snack." I have such vivid memories of enjoying this while in Spain last summer, and have been looking for ways to recreate that refreshing taste for months! This recipe is absolutely fantastic so I had to share with you. A lot of people are weary about the idea of a "cold soup" but honestly, sitting on the porch with a cup of this deliciousness and a side of crackers makes me feel healthy and totally relaxed. Give it a try:

For the soup:
  • 2 1/4 pounds ripe tomatos
  • 1 red pepper
  • 1 English cucumber, peeled and seeded
  • 1/4 red onion, peeled and roughly chopped
  • 2 garlic cloves, peeled
  • 1 tbsp chopped tarragon
  • 2 tbsp sherry vinegar
  • 1/3 cup olive oil
  • sea salt and pepper
  • dash of chili flakes
For the topping:
  • Reserved cucumber, diced
  • 8 cherry tomatos, diced finely
  • 2 hard boiled eggs, crumbled
  • 1 ear of corn, blanched and kernels sliced off
  • 1/2 avocado, diced finely
  • 1 small shallot, chopped finely
  • olive oil

  1. To make the soup, blanch the tomatoes in boiling water for 1 minute. Rinse them under cold water to cool them and stop the cooking process. Peel, core, seed and dice them.
  2. In the bowl of your food processor, combine the tomatoes, pepper, 2/4 of the cucumber, onion, garlic, tarragon, and a dash of chili flakes. Blend until very smooth in texture. Stir in the sherry vinegar, olive oil, season with salt and pepper and transfer to a container. Cover and refrigerate for 3 hours, or overnight so that the flavors develop even more.
  3. Serve the soup in bowls and top with a mixture of hard boiled egg, chopped tomato, cucumber, avocado, shallot and corn. Add a drizzle of olive oil and season with more salt or pepper if necessary.
(For 4-6 people, according to serving size.)