Tomatoes have hit the farmers market and I picked up a bunch and decided to make the gazpacho recipe from the Bi-Rite Market's Eat Good Food cookbook. I cut the olive oil in half which made it a little thicker and easier for the boys to eat and was still just as delicious. No cooking is required, making this a simple recipe to whip up for a summer lunch or dinner.
Makes about 7 cups.
2 cups extra virgin olive oil, more for drizzling (see Note below)
1/4 cup Sherry vinegar, more as needed
1 tsp. Tabasco or other hot pepper sauce
1/2 a medium red onion, peeled and cut into large chunks
1/2 a medium cucumber, trimmed and cut into large chunks
Leaves from 6 large sprigs flat-leaf parsley
Leaves from 4 large sprigs fresh basil
1 large clove garlic
4 medium Roma tomatoes, cored and cut into large chunks
3 medium heirloom tomatoes, cored and cut into large chunks
Put the oil, vinegar, and Tabasco in the bowl of a blender and blend briefly. Add the onions, cucumbers, parsley, basil, garlic, and 3 tsp. salt and blend until smooth. With the blender running, add the tomatoes a few at a time. When the blender is about 3/4 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.
If you want a super-smooth texture, pass the soup through a fine mesh strainer.
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.