This gazpacho is the perfect way to use any "seconds" or bruised tomatoes. This soup showcases summer tomatoes at their prime. This soup requires a little bit of patience; time allows the building of flavors and complexity. Gazpacho is best served chilled, with tons of garnish, and is best the second day.
yields approx. 2 quarts
- 5 large heirloom tomatoes, cored and roughly chopped
- 1 bell or sweet pepper chopped
- 1 small cucumber chopped
- 1 T sherry vinegar
- 2 T kosher salt
- 1/3 C olive oil
- cilantro, pepitas, finely diced cucumber, sliced jalapeño, flake salt, cracked black pepper, and good olive oil for garnish
In a non-reactive bowl, combine tomatoes, pepper, cucumber, vinegar and salt. Allow vegetables to sit at room temperature for an hour; this helps the breakdown cellulose structures and draw out water. Add all of the vegetables and their liquid to a high-speed blender. Blend while streaming in olive oil. Strain soup over a fine mesh strainer; season with salt and pepper to taste. Refrigerate soup for at least 24 hours before serving.
Pour gazpacho into bowl. Top with chopped cilantro, pepitas, and sliced jalapeño along perimeter. Spoon finely diced cucumber in center of the bowl. Finish with a drizzle of good olive oil and a pinch of flaky salt.