Gazpacho is one of those dishes that looks odd on paper but makes a lot of delicious sense as soon as you taste it. Imagine if your favorite salad and your favorite smoothie did a collaborative album. See? We told you it doesn’t make sense on paper. Trust us though, nothing is quite as refreshing on a hot summer day as good gazpacho. It’s also a great way to take those salad vegetables you probably have in your pantry in a fun new direction.
Makes 4 servings.
- 1 ½ lb ripe heirloom tomatoes, peeled, seeded and finely chopped
- 2 English cucumbers, peeled, seeded and finely diced
- ½ red bell pepper, finely diced
- 1 large shallot, sliced
- 1 garlic clove, minced
- 2 tsp balsamic vinegar
- 2 tsp red wine vinegar
- ½ tsp ground cumin
- 3 tbsp Imperfect Foods Olive Oil, plus more for drizzling
- 1 tbsp kosher salt
- ¼ tsp freshly ground black pepper
- Bread (optional)
- Add tomatoes, cucumbers, red peppers, shallot, garlic, balsamic vinegar, red wine vinegar, cumin, oil, salt and pepper to a large bowl. Toss to combine. Let sit for 30 minutes at room temperature.
- Transfer 1 ½ cups of the mixture to a blender and puree until smooth (about 15-20 seconds). Add pureed mixture back to the bowl and stir.
- Cover and chill for 2 hours, up to overnight.
- Divide among bowls and drizzle with olive oil. Serve with toasted bread.
Recipe Notes and Variations
- Add an extra refreshing note by garnishing your gazpacho with some thinly sliced fresh herbs like basil or mint.
- Our Summer Gazpacho is super simple and versatile and can be made in all sorts of variations, including versions with seafood, almonds, and even fresh fruit!
- Gazpacho is a great dish for gardeners to have on hand since it’s an easy way to use up an unexpected bumper crop of tomatoes or cucumbers.