Fresh Summer Gazpacho with Basil Oil

One day while I was toying with the idea of doing a gazpacho for my sister (which may or may not have been influenced by seeing the COC’s Carmen), I got a note from a friend and blog follower (THANK YOU) in California, Tom. Tom is an amazing photographer (so sorry that my photos do not do your recipe justice!) as well as a typographer. Tom sent me his recipe which he swears is his favourite gazpacho. He modified it from a recipe he found in Jill van Cleave’s magazine “Cooking Pleasures” years ago (2003), and I tinkered with it, but just a touch.

This cold Spanish soup is easy to make and is an ideal starter course for late-summer dining or any hot day. This version is drizzled with basil-steeped olive oil, which provides a fresh herb flavour. Keep it separate from the soup as this way it keeps longer in the fridge. It is a very easy and delicious way to get your veggies!

Traditionally, gazpacho is served with diced garnishes passed in small bowls. With this version, you can serve it with diced, peeled cucumber, thinly sliced green onions, and small plain croutons (except if you have a celiac over for dinner, then skip this item), but I thought it was refreshing and lovely on its own. If you don’t have a food processor, you can use a blender, but the end result will be smoother.

Gazpacho
Prep time: 15 minutes; Cook time: 15 minutes + refrigeration time 2+ hours; Serves: 8-10

What you need:

• 3 lbs grape or cherry tomatoes. I used 1 1/2 lbs of each (if you want to use other tomatoes, make sure they are peeled, seeded and coarsely chopped – peel and seed over a strainer placed over a bowl to collect juice)
• 3 bell peppers, seeded, veined and coarsely chopped (colours of your choice – I used yellow, red and orange) – it is not traditional but you can also add 1/2 jalapeño pepper seeded and finely chopped to add a little heat
• 1 English cucumber, peeled and coarsely chopped
• 4 large cloves garlic, chopped
• ¼ cup olive oil
• 1/8 cup red wine vinegar, or sherry
• 1/8 cup balsamic vinegar
• 1 ½ tsp kosher salt
• 1/4 tsp fresh ground pepper
• Basil Oil (see recipe below)

What you do:

• Puree three-quarters of the tomatoes and all of the garlic in food processor (if using some cherry tomatoes, make sure they are in this batch to take care of their skins).

• Add half of the cucumber and peppers, and pulse until they are finely chopped.

• Remove two-thirds of the mixture to a large bowl.

• Place remaining tomatoes, cucumber, and peppers into the food processor.

• Pulse until pieces are barely larger than you wish to serve in the soup.

• Add the ¼ cup plain olive oil, vinegar/sherry, and salt and pepper, and process just until blended in.

• Add contents of the processor to a large bowl; stir to combine.

• Cover and refrigerate 2 hours or until very cold.
• To serve, drizzle basil oil lightly over each serving.

• If you are not planning to use this all at once, leave off the oil. It will keep in the refrigerator for several days. Prior to serving, bring oil to room temperature and drizzle.

Basil Oil

What you need:

• 1/2 cup chopped fresh basil
• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

What you do:

• Place basil in blender.

• With blender running, add ½ cup oil (make sure the lid is on, but remove the  hole in the lid and pour oil in through the hole in the lid)

• Blend 1 minute or until mixture is pureed.
• Add salt and pepper; blend to combine.
• Pour into small bowl or pitcher.

• Basil oil can be made up to one day ahead. Cover and refrigerate. Bring to room temperature before using.

No cucumber? Sub in a zucchini. Want to feel like summer in the fall or winter? I’ve also made this soup in the late fall and winter using canned tomatoes instead of fresh.