Recipe
Soleil Rouge Gazpacho
Ingredients
- 2 lb ripe tomatoes, cored and quartered (or 1 large can whole peeled tomatoes, drained)
- 1 small English cucumber, peeled if waxed, chopped
- 1 small red bell pepper, seeded and chopped
- ½ small red onion, roughly chopped
- 1 garlic clove, smashed
- 2 tbsp good extra-virgin olive oil, plus extra for drizzling
- 2 tbsp sherry vinegar (or red wine vinegar) 1 tsp fine sea salt (adjust to taste)
- ¼ tsp freshly ground black pepper
- 2-3 tbsp cold water or ice cubes, as needed to reach desired consistency
- Fresh basil leaves and microgreens for garnish
Method
Prep: If using fresh tomatoes, blanch (optional) – score bottoms, plunge in boiling water 15-30 seconds, then in ice bath to peel easily. Quarter tomatoes.
Blend: In a blender or food processor combine tomatoes, cucumber, red pepper, red onion, garlic, olive oil, sherry vinegar, salt, and pepper. Pulse then blend until very smooth (or slightly chunky if preferred).
Adjust texture: Add 2-3 tbsp cold water or a few ice cubes and pulse to reach a silky, chilled consistency. Taste and adjust salt/vinegar.
Chill: Strain through a fine-mesh sieve for an ultra-smooth finish (optional). Refrigerate at least 1 hour (better 2-4 hours) – gazpacho is best well chilled.
Serve: Stir gently, pour into chilled bowls or glasses. Garnish with a drizzle of EVOO, a couple basil leaves, and microgreens.
