Gazpacho Two Ways

This summer is overflowing with tomatoes and cucumbers. One way to use some of those luscious tomatoes is in gazpacho, a cold tomato soup. Do not make this unless you love love love tomatoes. I'm including two recipes. One is a chunky version. It is our favorite. Both Craig and I like to chew when we eat soup. It is also super easy, except for the chopping, and uses tomato juice. The other is a blended soup that I just tried this year and we really liked it. It does require digging out the blender, however. It is made with only fresh vegetables, no juice. I hope you try one or both of them, they are delightful!

Pureed Gazpacho

2 pounds plum or other tomatoes, cut into quarters, plum or Roma are best as they are less juicy and seem to have fewer seeds

1 medium cucumber, peeled and cut into chunks (seeded, if needed)

1⁄2 green bell pepper or other pepper, seeded and coarsely chopped

1 clove garlic

2 T sherry vinegar, and more as needed (you can substitute another vinegar, but I'd not use balsamic)

1⁄2 cup water

3⁄4 cup extra-virgin olive oil

kosher salt

Combine the tomatoes, cucumber, pepper, garlic, vinegar and water in a blender or food processor; puree until the mixture becomes a thick liquid. (If your blender or food processor is not big enough to hold everything at once, blend a little at a time and keep adding to a bowl.) Taste for acidity (this will vary with the sweetness of the tomatoes) and add more vinegar, as needed.

Add the oil and 1 t salt. Stir and taste. Add more salt if needed. I always need lots of salt.

Best if refrigerated overnight.

When serving put some chopped tomato, onion or cucumber and sprig of basil on top. Give it a little drizzle of oil and sprinkle of sea salt.

Chunky Gazpacho

1 onion (sweet one is best), diced

3 cups diced tomato

1/2 cucumber, peeled and seeded

1 pepper (any color and type as long as it is sweet), diced

1 clove garlic, smashed

3 1/2 to 4 cups tomato juice (use the kind in a jar not the canned), you want enough juice to cover it all but still look thick 

1/2 t agave syrup (or you can use sugar, I'd not use honey)

salt & pepper

1/4 cup olive oil

1/4 cup vinegar, white, rice or apple cider

couple dashes tobacco sauce

Combine all the ingredients and mix well. Best if left to sit overnight in the refrigerator. Adjust amounts of the ingredients to suit your taste. Generally I prefer less onion and more cucumber and tomato. This makes lots so use a big bowl.

Adapted from a recipe in The Essential Vegetarian Cookbook.