Heirloom tomatoes have now hit the farmers markets and it is time to celebrate!! If you grow your own you might often find yourself with an over-abundance, which is the perfect time to make gazpacho. This is a Californian take (my recipe) on a traditional Spanish chilled soup. Key ingredients are Grove Provisions extra virgin olive oils (any one of the 4 will do) and Coastal Kick vinegar.
It is important to process each of the ingredients separately and then combine them in a large bowl at the end – process the cucumber, then the peppers, etc. Each should still have a little chunk and not too fine a chop as you want the soup to be somewhat “toothsome”. This recipe makes 6-8 servings.
1 cucumber, seeded not peeled, chopped
2 red peppers – or 1 red and one orange or yellow, chopped
4 good size heirloom tomatoes (a few different varieties), chopped
1 red onion, chopped
3-4 good size garlic cloves, minced in a press or micro planed
3 cups tomato juice (I use 1.5 tomato and 1.5 Clamato)
1/3 C Coastal Kick vinegar
1/3 C EVOO – I like The Meld, but any GP olive oil will work
½ T kosher salt – Diamond Crystal if you have it
1 tsp freshly ground pepper.
Using a food processor, separately process each of the 4 vegetables and add to a large bowl as you finish each one. Add the juice, garlic, vinegar, S&P and olive oil. Stir, taste for seasoning and add a bit more salt if necessary. Cover and chill 6 hours or even better overnight. Drizzle a little olive oil on top of each bowl just before serving. Serve with a good fresh bread!