20 minutes
Experience the vibrant flavors of summer with this Chilled Heirloom Gazpacho. Hand-cut fresh vegetables soaked in a seasoned vinegar base create a refreshing and bright chilled soup that's perfect for any hot day.
Tomatoes, cored and cubed (1/4-inch)
cups
Bell Pepper, cored, seeded, and cubed (1/4-inch)
cups
Cucumbers, halved, seeded, and diced (1/4-inch)
cups
Shallots, chopped fine
cups
cups
Garlic, minced
cloves
teaspoons
Tomato Juice
cups
Ice Cubes
each
Hot Sauce, optional
teaspoons
Extra Virgin Olive Oil, for drizzling
teaspoons
1. Vegetable Marination
In a large nonreactive bowl (at least 4 quarts), combine the tomatoes, bell peppers, cucumbers, onion, sherry vinegar, garlic, and salt. Season with freshly ground black pepper to taste. Allow the mixture to sit for about 5 minutes, until the vegetables start to release their juices.
2. Integrate and Chill
Stir in the tomato juice, ice cubes, and hot sauce if desired. Cover the bowl tightly and refrigerate. Allow the flavors to meld for at least 4 hours, or up to 2 days for optimal taste.
3. Final Touches
Before serving, discard any remaining unmelted ice cubes. Adjust the seasoning with additional salt and pepper if needed. Serve the gazpacho cold, drizzling each serving with about 1 teaspoon of extra-virgin olive oil.
Choose ripe, fragrant heirloom tomatoes with firm flesh and a variety of colors and shapes for visual appeal and complex flavors.
Allow the gazpacho to chill for a minimum of 2 hours, though overnight is preferable for flavors to meld and to ensure it's served well-chilled.
Use the freshest vegetables and high-quality extra-virgin olive oil with a fruity note, along with sherry vinegar for depth.
Carefully season the gazpacho, use a pinch of sugar to balance acidity if needed, and remember cold dishes require more seasoning.
Serve the gazpacho in chilled bowls to maintain its refreshing cool temperature.
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