I can watch Alton Brown all day long.
I can eat gazpacho all summer long.
If you do a quick search for “gazpacho,” you will find a ton of different recipes. The beautiful thing about this cold, Spanish (Adalusian, in the south) soup is that you can do a ton of variations. I do really appreciate L.V. Anderson’s Slate article about creating the most “authentic” version of this recipe. I offer you Alton Brown’s recipe only because, well, who doesn’t like “Good Eats,” and because it is super easy and has a lot of texture. I prefer some chew in my soup. But, check out Anderson’s smooth and creamy recipe, as well. The addition of almonds in Anderson’s recipe makes the soup creamier and more substantial. It is lovely.
As the tomatos become more and more interesting, throughout the summer, I suggest playing around with your gazpacho recipes. Plum tomatoes are always a good choice, and you can combine them with fancier tomatoes for the soup and to stretch out your heirlooms or whatever else you might use. I love jalapeño in gazpacho–to me, it is a must. Instead of other herbs and spices, I also highly recommend adding a dollop of freshly made sofrito, if you ever get the chance.
See the foodnetwork.com original post (below), for the gazpacho segment of Alton Brown’s “Good Eats.”
Prep Time: 45 min
Inactive Prep Time: 2 hr 0 min
1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeño, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.