As much as we hate to see it happen, summer is coming to an end. Gazpacho is all about the summer though and now is the most perfect time to make it. It’s so cool and refreshing. This recipe is super easy and I make it all in the blender. I love it very spicy so I use Jalapeno peppers and Serrano chiles. I also add some Tabasco. Obviously, you don’t have to add this hot stuff. Just make it without the spicy additions. My sister is out here now and she likes it as spicy as I do. Feel free to indulge as you wish. We loved it! This is really very easy to make and looks beautiful. You can add croutons or sliced avocado or chopped up shrimp,or crab to the top when you serve it. This recipe is a go-to every summer. I have mixed and matched many recipes to perfect it.
1 lb ripe cherry tomatoes (they’re so super easy as is but you can use 1 lb of any kind of tomatoe–you’ll just have to cut up the larger ones)
1/2 Hot House cucumber, peeled and cut into chunks
1 large (or two small) shallots, coarsely chopped
1 clove garlic (smash the whole clove)
2 tablespoons apple cider vinegar
1 1/2 teaspoons kosher salt
*hot stuff (use as much or as little as the traffic will bear. I always wear gloves when handling these peppers. Be very careful of the oils getting into your eyes, nose, etc. I also use a separate cutting board for these and then wash the board very carefully still with the gloves on):
1 Jalapeno chile (stemmed, seeded and coarsely chopped)
1 Serrano chile (stemmed, seeded and coarsely chopped)
Dash of Tabasco
Place all the ingredients into the blender and blend until smooth. Adjust the seasoning with salt, to taste. I make this ahead of time (at least two hours) so it gets nice and cold in the fridge. I put in stemless wine glasses and serve right before meal.
*Yields about 4 servings