Gazpacho is tomato-y and tangy, a little spicy, and oh-so drinkable. Kind of like a cold, savory smoothie.
Gazpacho tastes like summer to me. And since this weekend is the first official summer weekend, it’s only fitting that we make this cold, drinkable tomato and veggie soup.
Growing up in Galveston meant super-hot days spent by the pool, because you really couldn’t get cool many other places. At some point on weekend afternoons, it was a given that my mom would bring out cold smoothies (another story) or cups full of gazpacho. We would drink them in our bathing suits either in the pool or just out of it, trying to cool off from the inside out.
Here is a recipe for gazpacho similar to what we used to (and still sometimes do) drink by the pool in Galveston. It is tomato-y and tangy, a little spicy, and oh-so drinkable. Kind of like a cold, savory smoothie. And if you don’t think you like gazpacho, please give this a try. The sound of it never excites me, but one little sip gets me hooked every time. It’s really that delish.
Hoping you stay cool and have a safe, happy Memorial Day weekend!
6 roma tomatoes, roughly chopped
1 red bell pepper, cored, seeded, and roughly chopped
1 cucumber, roughly chopped
1 jalapeño, cored, seeded, and roughly chopped
2 shallots, peeled and roughly chopped
1 cup tomato juice
¼ cup red wine vinegar
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
Fresh dill for garnish, optional
Place the tomatoes, red pepper, cucumber, jalapeño, and shallots in a powerful blender (like a Vitamix). Blend for just a few seconds, until everything is pureed but still has texture. Add the tomato juice, red wine vinegar, olive oil, salt, and pepper, and blend for another few seconds. Serve cold in highball glasses, garnished with dill if you like.