It’s not the heat. It’s the humidity. That is soooo true, except when it’s wicked hot AND humid AND for days. Inspired by this month’s Williams-Sonoma catalog and Spanish flavors, gazpacho was not only necessary, but lifesaving. My local W-S hosts a weekly Instagram contest. If you like this photo, please like it here.
Math isn’t my thing, which is why I cook more than bake, but a trick I learned for quick and easy gazpacho is using three parts tomatoes and one part “other stuff.” Be creative with the “stuff” – cucumbers, peppers, onion, zucchini, summer squash, etc. I always add cilantro to brighten up the palette. Garnish is also key. After pouring gazpacho into serving bowls, season with salt and pepper, drizzle with EVOO, maybe a hint of balsamic, and top with diced veggies.
You don’t need to cook anything, but I chose to quickly pan-sear the tomatoes.
This is a rustic version of gazpacho; if you’d like, you can press the gazpacho through a sieve for a smooth, silky version of this soup.
Now, I called this a tapas, though traditionally tapas are finger foods served on small plates. I like to serve gazpacho in shooter glasses, so technically you’re just using your fingers.
What you need:
- 1/3 c EVOO
- 8 ripe tomatoes, cut into chunks
- 1/2 lg English cucumber—peeled, halved and cut into chunks (reserve other half for garnish)
- 1 red bell pepper, seeded and cut into chunks
- 1 sm zucchini, peeled and cut into chunks
- 2 garlic cloves, finely chopped
- 1+ c vegetable broth
- 2 tbs balsamic vinegar
- Freshly ground sea salt and black pepper
- Garnish (diced veggies, cilantro, etc)
What you do:
- In lg stock pot, heat EVOO and add tomatoes.
- Quickly pan sear and remove from heat.
- Add cucumber, pepper, zucchini, garlic, broth and vinegar.
- Using immersion blender, process until coarsely pureed.
- Add additional broth until soup reaches desired consistency.
- Season with salt and pepper.
- Refrigerate until chilled.
- Pour into serving dishes and top with garnish.