Weekender Recommendations: Gazpacho Is Cool, Refreshing, Easy

by Ben McCarthy

This week’s recipe is the perfect summer meal. It’s quick and easy and requires no work with the stove or oven so you can keep the house and kitchen cool.

Gazpacho is simple and refreshing and requires minimal time in the kitchen. This recipe is for a simple classic gazpacho but you can riff on it–and, believe me, there are endless variations that are equally as delicious.

Gazpacho itself is dish that has its roots in the Andalusia region of Southern Spain. It is also eaten in Portugal during the hot summer months. Essentially, Gazpacho is a soup made from uncooked vegetables that is served chilled. It requires no cooking and very minimal culinary skill.

Here’s my recipe for simple classic Gazpacho,

• 2 pounds of tomatoes
• 1 cucumber
• 1 bell pepper
• 2 slices of bread
• 1/4th of a cup olive oil
• 2 medium garlic cloves
• 2 tbs red wine vinegar
• 1 cup water
• salt and pepper to taste

Garnish with a drizzle of olive oil and some coarsely ground black pepper.

As far as making the actual dish, all you really need to do is combine the ingredients in a food processor and blend until you get a consistency that you’re happy with.

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All of the above can be found at the Nyack and Piermont Farmers Markets for relatively cheap. I find that farm fresh vegetables, especially tomatoes, make this Gazpacho even more delicious. If your only option is to swing by the store after work then that’s fine as well. The Gazpacho will still be tasty and flavorful. I don’t recommend making this dish on a cold or rainy day. You’re simply not going to enjoy it as much as you will on a hot, steamy one–so act now!