This is what dinner looks like when it’s 100 degrees outside, or nearly. This is the third time this month I’ve made gazpacho — really four times, if you count the gazpacho that I made for my class at Central Market in Plano recently.
This is my most basic gazpacho recipe, the one I make without looking at a recipe. Like most soups, it’s pretty adaptable. I’ve made this without garlic and onion and used shallots instead if that’s what I have on hand, and if I have none of the above, it’ll work out, too. Tomatoes, cucumber, bell pepper — those you must have. Plus what makes this soup really satisfying is what goes on top. It’s not fun without.
You will notice that I have a chopped egg on top of my gazpacho, which I’m only mentioning in case this seems odd to you; if you’ve had gazpacho in Spain, then you already know this is normal, plus it totally works. I usually put diced cucumber on top, too, but I forgot to save some back when I put the cucumber in the blender. Croutons are always a good idea, but I’ve made this plenty of times completely breadless, using only almonds in the soup to give it some body, and then chopping up some on top, too. Crunch is important in soups, hot or cold.
I love gazpacho because it cools me down with the first spoonful. I also love it because it’s easy to make and it reminds me of Spain. There is nothing not to love about gazpacho. I have no idea why there’s not gazpacho coming out of the faucets in Texas in the summertime. We need gazpacho.
Gazpacho
Makes 4 servings
- 2 pounds tomatoes
- ½ red onion
- 1 clove of garlic
- 1 cucumber, peeled and seeded (about 1/4 cup chopped reserved for serving)
- ¼ cup raw almonds, plus more for serving
- 4 slices stale bread, divided
- ¼ cup olive oil + 2 tablespoons more for croutons
- 2 tablespoons red wine vinegar
- sea salt and pepper
- 2 eggs
Put a large pot of water into boil. Make an X on the bottom of your tomatoes and when the water boils, drop them into the water and set your timer for 30 seconds. Remove the tomatoes, peel off the skin, and put these in the blender. Add the onion, garlic clove, cucumber, almonds, 2 slices of bread, olive oil, red wine vinegar, and salt and pepper to taste. Blend until smooth and creamy. Taste for seasonings. Chill for 3 to 4 hours.
Meanwhile, make your hardboiled eggs. Put your eggs in a saucepan, cover them with water, and put the pot onto boil. When it boils, reduce the heat to a simmer and set your timer for 10 minutes. Pour off the water and rinse with cold water. When the eggs cool, you may keep them in the fridge until you’re ready to serve your soup.
Preheat the oven to 400°F. Slice the bread into 1/2-inch cubes, toss them with olive oil and a little sea salt and pepper and bake until crisp, about 10 minutes. You can also make these in advance and keep in a plastic bag.
Before serving, be sure to taste your soup. The flavors will change slightly in the fridge, so you may need to adjust the seasonings. Pour it into bowls. Chop the eggs and add to the soup, along with some of the chopped cucumber and croutons. Drizzle with olive oil.
