Late Summer Gazpacho

Name: Late Summer Gazpacho
Prep time: 15 min
Ingredients: 2 medium-size tomatoes (cored and cut into large pieces (a little less than 1 lb)); 1 small cucumber (peeled and large diced); 1 small shallot (peeled and quartered); 3-4 radishes (ends trimmed and halved); 2 teaspoons white wine vinegar; 3 tablespoons olive oil (plus more for serving); Salt and pepper to taste

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Prep Time: 15 minutes

Author : Kelli

soup tomatoes

Ingredients

Remove All · Remove Spices · Remove Staples

2 medium-size tomatoes (cored and cut into large pieces (a little less than 1 lb))1 small cucumber (peeled and large diced)1 small shallot (peeled and quartered)3-4 radishes (ends trimmed and halved)2 teaspoons white wine vinegar3 tablespoons olive oil (plus more for serving)Salt and pepper to taste

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Instructions

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Step 1

Combine the tomatoes, cucumber, shallot, radishes, and vinegar in a large measuring cup or deep bowl, then use a hand blender to puree until smooth. (This can also be done in a regular blender if you’d like!)

Step 2

Use a fine-mesh strainer to remove as many of the solids as you like to reach your desired consistency. (I strained about ⅔ of the mixture.)

Step 3

Return the soon-to-be gazpacho to the blender or mixing bowl, then add the olive oil. Blend until the olive oil emulsifies and the soup turns into a pretty orange-red.

Step 4

Season with salt and pepper to taste, then refrigerate the gazpacho for 4-6 hours, or overnight if possible. Drizzle with olive oil just before serving.