Makes about 6 cups (48 ounces)
While flavorful, vine-ripened tomatoes are of the utmost importance here, this is a perfect opportunity to use up those not-so-perfect-looking specimens you might have hanging around. Make this soup a day ahead if you can, as the flavor increases dramatically after sitting overnight in the fridge.
Weighing your ingredients makes things so much easier, especially when you're dealing with the often disparate sizes of fruits and vegetables.
As always, I urge you to seek out local and organic ingredients; they really do make a difference.
As always, I urge you to seek out local and organic ingredients; they really do make a difference.
2½ pounds vine-ripened tomatoes (about 8 medium), preferably heirloom and organic, chopped
2 medium cucumbers (about 13 ounces), chopped
2 small sweet red peppers (about 8 ounces), cored and chopped
1 yellow or white onion (about 8 ounces), chopped
3 to 4 cloves garlic (1 heaping Tablespoon), finely chopped
1/4 cup white balsamic vinegar
1/4 cup extra-virgin olive oil
1 Tablespoon honey (or 2 Tb. if your tomatoes aren't real sweet)
1/2 teaspoon cumin powder (or more to taste)
1 teaspoon salt
Freshly ground pepper
Optional:
Yogurt
Sour cream
A splash of hot sauce, such as Sriracha
Combine all ingredients in a large bowl. Using a counter top blender, purée the vegetable mixture in small batches until smooth. Combine and stir well. Adjust seasonings to taste. Let sit for several hours or overnight in the fridge.
Serve chilled, with a little yogurt stirred in and/or a dollop of sour cream on top if desired, along with any other garnishes you like. This gazpacho will keep for three to four days.
Recipe source: FarmgirlFare.com
Recipe © FarmgirlFare.com
