To bookmark:

Login or Sign Up

Warning: Invalid argument supplied for foreach() in /home/customer/www/pathwaystofamilywellness.org/public_html/wp-content/themes/ptfw/single.php on line 7

Sergio’s Gazpacho

By Tia Ohm
What You’ll Need:
  • 2 cups extra-virgin olive oil, more for drizzling (see note)
  • 1/4 cup sherry vinegar, more as needed
  • 1 tsp. Tabasco or other hot pepper sauce
  • 1/2 medium red onion, peeled and cut into large chunks
  • 1/2 medium cucumber, trimmed and cut into large chunks
  • Leaves from 6 large sprigs flat-leaf parsley
  • 10 to 12 large fresh basil leaves
  • 1 large clove garlic
  • Kosher salt
  • 4 medium Roma tomatoes, cored and cut into large chunks
  • 3 medium heirloom tomatoes, cored and cut into large chunks

What to Do:

  1. Put the oil, vinegar and Tabasco in the bowl of a blender and blend briefly. Add the onion, cucumber, parsley, basil, garlic and 1 tablespoon salt and blend until smooth. Add the tomatoes a few at a time, blending as you go. When the blender is about three-fourths full, pour out half of the liquid into a medium bowl. Continue to puree and add the tomatoes a few at a time until all the tomatoes are incorporated and the mixture is smooth. Pour the blender contents into the bowl and stir to blend.
  2. If you want a super-smooth texture, pass the soup through a fine-mesh strainer.
  3. Chill for at least 2 hours before serving. Whisk to blend, then taste and add more salt or vinegar as needed. Garnish each serving with a drizzle of extra-virgin olive oil. Note: You can also substitute up to half of the extra virgin olive oil with a mild or neutral oil, if you like.

Note: You can also substitute up to half of the extra virgin olive oil with a mild or neutral oil, if you like.  

Makes About 7 Cups
 
Reprinted with permission from Bi-Rite Market’s Eat Good Food by Sam Mogannam & Dabney Gough. Copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.