Tomato soup garnished with herbs, next to a spoon on a blue napkin.
Recipes

Summer Gazpacho

Bright, refreshing, and made for warm summer days, this classic gazpacho highlights the fresh flavor of ripe tomatoes and garden vegetables. A touch of red wine vinegar brings balance, while basil, garlic, and jalapeño add a subtle kick. Serve chilled for a refreshing taste of summer from the garden to the table.

Serves

2 Quarts

Gazpacho Ingredients

3 lb Tomatoes (approximately 5 regular tomatoes)¼ Red Onion
1 Cucumber, peeled1 Tablespoon Red Wine Vinegar
¼ Carrot, peeled⅓ cup Extra-Virgin Olive Oil
1 Red Bell Pepper2–4 tablespoons Kosher Salt
Fresh BasilJalapeño
Garlic 

Method for Gazpacho

Peel the cucumber and carrot. Roughly chop the tomatoes, cucumber, carrot, red bell pepper, and red onion. Place in a large bowl or container. Add the red wine vinegar and 2 tablespoons kosher salt.

Toss to combine, cover, and marinate for at least 1 hour. Using a stick blender, purée the vegetables with their juices until smooth. Place the basil, garlic, and jalapeño in cheesecloth and tie securely to form a sachet. Submerge the sachet in the gazpacho, cover, and refrigerate for 8-12 hours to infuse.

Remove the sachet and pass the gazpacho through a food mill to remove seeds and larger pieces. Return to a clean container and blend in the 1⁄3 cup of extra virgin olive oil until smooth and emulsified.

Cover and refrigerate until thoroughly chilled. Before serving, stir the gazpacho well and taste again, adjusting the seasoning if necessary. Serve chilled.