Greatest Gazpacho

Name: Greatest Gazpacho
Yield: 4 Servings
Ingredients: ½ English hothouse cucumber (about 7 oz.), peeled, seeded; ½ large red bell pepper (about 3 oz.), stemmed, seeded; 2 lb. very ripe red tomatoes, preferably heirloom, cut into ½" wedges; ½ large shallot (about 2 oz.), peeled and chopped; 1 garlic clove, finely chopped or grated; 2 Tbsp. sherry vinegar or red wine vinegar, plus more; Kosher salt; 3 Tbsp. olive oil, plus more for drizzling; Quartered cherry tomatoes, chopped chives, freshly ground black pepper, and grilled or toasted country-style bread (for serving)

Rick Martinez4 ServingsSource

weeknight meals dinner cold soup spanish tomato summer starter main dairy-free nut-free vegan vegetarian gluten-free lunch easy blender

Ingredients

½ English hothouse cucumber (about 7 oz.), peeled, seeded

½ large red bell pepper (about 3 oz.), stemmed, seeded

2 lb. very ripe red tomatoes, preferably heirloom, cut into ½" wedges

½ large shallot (about 2 oz.), peeled and chopped

1 garlic clove, finely chopped or grated

2 Tbsp. sherry vinegar or red wine vinegar, plus more

Kosher salt

3 Tbsp. olive oil, plus more for drizzling

Quartered cherry tomatoes, chopped chives, freshly ground black pepper, and grilled or toasted country-style bread (for serving)

Method

Cut 2" off of ½ English hothouse cucumber (about 7 oz.), peeled, seeded, and cut into ¼" pieces and set aside for serving; coarsely chop remaining cucumber and place in a large bowl. Cut one quarter of ½ large red bell pepper (about 3 oz.), stemmed, seeded, into ¼" pieces and set aside for serving; coarsely chop remaining bell pepper and add to bowl with chopped cucumber. Add 2 lb. very ripe red tomatoes, preferably heirloom, cut into ½" wedges, to bowl and toss with ½ large shallot (about 2 oz.), peeled and chopped, 1 garlic clove, finely chopped or grated, 2 Tbsp. sherry vinegar or red wine vinegar and a pinch of kosher salt. Let stand 30 minutes at room temperature to let flavors meld.

Transfer tomato mixture, along with any accumulated juices, to a blender or food processor (in batches if necessary). Add 3 Tbsp. olive oil and purée on medium speed until smooth; season with additional salt and vinegar, if desired. Strain through a coarse-mesh sieve into a large bowl or pitcher. Cover and chill until cool, about 1 hour.

Divide gazpacho among bowls. Top with quartered cherry tomatoes, chopped chives, freshly ground black pepper, reserved cucumber, and red pepper pieces; drizzle with olive oil. Serve with toasted country-style bread alongside. Do Ahead: Gazpacho can be made 1 day ahead; cover and chill.