A chilled soup made from fresh vegetables, gazpacho is a delicious example of a truly refreshing summer dish. Serve as a starter to a summer cookout or with a slice of grilled bread for a light but satisfying meal. For a more traditional serving option, skip the toppings and pour the gazpacho into glasses for sipping. Summer Pepper Gazpacho can be made ahead of time and will keep, well refrigerated, for several days in a sealed container.
Yield: 3 main servings or 6 starter servings
- 1 lb lunchbox peppers, or other sweet peppers
- 1 lb yellow tomatoes
- 1 cucumber, peeled and seeded
- ½ small white onion, peeled and chopped
- ½ cup green grapes (about 10)
- 2 garlic cloves, peeled
- 2 tbsp olive oil
- 2 Tbsp sherry or wine vinegar
- ¼-½ tsp kosher salt
- ¼ tsp ground white pepper
- 2 lunchbox peppers, seeded and thinly sliced
- ½ cup cherry tomatoes, halved
- 6 Pesto Party or other basil leaves, thinly sliced or minced
- Olive oil
- Ground pepper
- Remove stem ends and seeds from peppers. In a blender, add tomatoes, cucumber, grapes, peppers, onion, and garlic, in that order. Blend on medium-low speed until everything is fully incorporated and texture starts to become smooth, about 1 minute. Slowly add olive oil, vinegar, salt, and pepper while blender is running. Increase speed to medium and blend for an additional minute. Taste and adjust seasoning if necessary.
- Pour gazpacho into an airtight container and refrigerate for at least 30 minutes.
- When ready to serve, divide gazpacho evenly among serving bowls (3 for large servings; 6 for starter portions). Top with peppers, tomatoes, and basil. Finish each bowl with a drizzle of olive oil and a sprinkle of freshly ground pepper.
Recipe by Sarah Ward.