The most flavorful recipes start with the farmer. Chilled soups require no cooking, and are a lovely way to flaunt flavor. For this Farmer’s Market Chill Gazpacho, all I needed was a basket of the freshest produce, a blender, and a white bowl. While at your local farmer’s market, look for tomatoes that are still warm from the sun and have that familiar bright Pure Barre Red color!
Chilled gazpacho is what I crave in summer! I like to bring it along as my contribution to a summer cook out, it is always a huge hit. Truly though, no one will know if you just keep it sequestered in your refrigerator and ladle out a bowl for yourself every day for the next week. Gazpacho for breakfast anyone?
Crofton Farmer’s Market Chilled Gazpacho
- 6 large tomatoes
- 1 red bell pepper, stem and seeds removed
- 1 cucumber, peeled (option to remove seeds if they are large)
- ½ red onion, peeled
- 3 cloves garlic, peeled
- ¼ of a crusty, whole grain baguette
- 1 ½ teaspoons kosher salt
- ¼ teaspoon fresh black pepper
- 3 Tablespoons red wine vinegar
- 1 lemon, juiced
- ¼ cup extra virgin olive oil.
- 8-10 slices of cucumber
- handful of baby arugula leaves
- Fill a large pot with water and bring to a boil.
- Fill a large bowl with ice water.
- Use a knife to remove stem from tomato tops; then score tomato bottoms by cutting an “X” (see below).
- Drop each tomato into the boiling water for 10 seconds which will briefly par-boil them releasing the skin from the flesh of the tomato.
- Use a slotted spoon to move tomatoes from the boiling water to the bowl with ice water.
- Starting from the scored end of tomato, use small knife to peel away the thin skin of the tomato, and discard.
- Cut the tomatoes into large sections, and place them in a large pot. (Option to remove seeds and pulp for smoother consistency)
- Cut the red bell pepper, cucumber, red onion and garlic into large sections and place in pot with the tomatoes (see above).
- Cut the whole grain baguette into large cubes and add to the pot with the vegetables.
- Add salt and pepper to the pot and toss all ingredients together. Cover and chill for one hour.
- After one hour, add the red wine vinegar, lemon juice, and extra virgin olive oil.
- Working in batches, use a food processor or blender to bring soup to desired consistency. 20 quick pulses produce a rustic soup, while 30-45 seconds of continuous blending will produce a smoother texture.
- Ladle into 6-8 bowls and garnish with cucumber slices and baby arugula leaves.
- Serve very cold!
This gazpacho is perfect for a casual summer meal, but also looks pretty chic served in shooter glasses for a cocktail party!
– Megan Twining is a teacher at Pure Barre Crofton. As a graduate of The Culinary Institute of America, she has professionally cooked in restaurants, hotels, at the US Embassies in France, Lithuania, and Russia, and as a food stylist for the celebrity chefs of FOOD NETWORK. Follow the Pure Barre Crofton Foodie on Instagram: @megan.twining