Cook's Illustrated Gazpacho

I still remember the first time I had Gazpacho. I was a senior in high school ( um, yes THIRTY years ago). I was with my friend Victoria, who was a waitress at Ericksen's restaurant. Unless I am imagining this, I believe the whole name of the restaurant was" Ericksen's on the Fiord". Funny that stuck in my mind. It was a mostly brownish restaurant in Poulsbo,WA ... not in the cool, waterfront part of Poulsbo (cute little Scandinavian town), but out on the main highway, before entering into town. I know you care. Anyway. Loved my first taste of Gazpacho then, still love it now.

You've never had Gazpacho? It's a soup, served cold. Best in the late summer, when tomatoes and cuces are in season.

Perfect dish for a warm summer afternoon. Love it with a dollop of sour cream and chopped avocado on top. If you are looking for a way to make a healthy, refreshing dish without too much work, and without turning on the stove or oven...you are going to love this soup.

Promise.

Cook's Illustrated Gazpacho

adapted from Cook's Illustrated

print recipe

3 ripe medium beefsteak tomatoes (about 1 1/2 pounds),

cored and cut into 1/4-inch cubes (about 4 cups)
2 small red bell peppers (about 1 pound)cored and seeded, cubed (about 2 cups)*
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) minced or chopped (about 1/2 cup)
1 medium garlic cloves , minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons table salt
1/3 cup sherry vinegar ( I subbed balsamic: 1/2 white 1/2 red)
Ground black pepper
5 cups tomato juice Cook's recommends Welch's
1 teaspoon hot pepper sauce (optional)
8 ice cubes

Garnish with:

chopped avocado

sour cream

Extra-virgin olive oil

chopped olives

croutons

Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, hot pepper sauce, if using, and ice cubes. Cover and refrigerate to blend flavors, at least 4 hours and up to 2 days.

Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes.

Tips:

-Cook's recommends serving in chilled bowls.

-*I used one red pepper, and one yellow zucchini. Love the color of the zucchini. I'm sure a yellow pepper would work nicely in this recipe as well.

Bought these at my fave fruit and veggie stand in Brigham City.

Love this olive oil. Perfect for drizzling a little on before serving...

Tweet

Pin It