In My Paris Kitchen, gazpacho is described as more of an icy salad than a thin soup or juice. I like mine that way too – this one is maybe a bit of a combination. I was happy to see this right now, because tomato season is winding down, and so it would be perfect timing – and too late soon enough.
I did a recommended combination of techniques – diced the other vegetables (cucumber, red bell pepper, red onion), but used a few pulses in the processor for the tomatoes that had been peeled and seeded, along with a bit of bread – presumably for body. I used a few different types because I wanted the absolute most ripe ones possible.
Other than the veggies, garlic, olive oil, red wine vinegar, salt and some piment d’Esplette – and a tablespoon of vodka. We’re told the vodka makes the soup taste even colder. Unsure about that one.
I thought it would be a lot easier to serve in a pitcher – I thought it would be beautiful in a Mexican glass one I have.
The gazpacho is to be served with herbed goat cheese toasts. I didn’t make new – already had some. And made some garlicky toasts. Also, a little avocado to go on top along with some olives – very tasty with the gazpacho too.
This was a big hit. Delicious refreshing, and with the toasts, substantial enough for dinner. Certainly a great way to use tomatoes when you’re a little tired of salsa (really?) or fresh tomato sauce. Altogether a great recipe!