The sum is greater than the parts in my second-favorite cold soup recipe. (What’s my most favorite, you ask? Aab doogh khiyar, of course!)
Adapted from Jose Andres’ infamous and oft-replicated gazpacho recipe, my spin omits the croutons and oloroso sherry, decreases the olive oil, and uses local garden tomatoes instead of plum, making for a perfect hot-weather no-cook dish. I garnished with thinly sliced zucchini because that’s what was in fridge, but feel free to change things up and make this gazpacho your own.
Is it summer yet?
1 cucumber, peeled and chopped
1 green bell pepper, peeled and chopped
3 pounds ripe tomatoes, chopped
2 garlic cloves
1/4 sherry vinegar
1/2 cup extra-virgin olive oil
1/2 zucchini, thinly sliced
12 cherry tomatoes, halved
1. Prepare the soup: combine the cucumber, pepper, tomatoes, garlic, vinegar, sherry, olive oil, and 2 cups water in a blender, in batches if needed. Puree the ingredients until everything is blended into a thick pink liquid. Season with salt and refrigerate for about 30 minutes.
2. When you are ready to serve, pour gazpacho into individual bowls and garnish with zucchini and cherry tomatoes. Drizzle with more olive oil and sprinkle with salt, if desired, and serve.