Chill Out This Summer with a Fantastic Gazpacho Recipe

As the sun shines brightly and temperatures climb, the last thing on your mind is turning on the stove. Instead, why not embrace the spirit of summer with a refreshing gazpacho? This cold Spanish soup is an excellent way to showcase the delicious tomatoes of the season while staying within your budget.

In this post, we'll guide you through a fantastic gazpacho recipe inspired by chef J. Kenji Lopez-Alt. You will learn the steps and tips to create a flavorful bowl of chilled goodness you can enjoy all summer long.

The Magic of Ripe Tomatoes

The secret to a great gazpacho lies in its ingredients. Ripe, juicy tomatoes are the stars here. Kenji emphasizes the importance of using the best tomatoes you can find. Homegrown tomatoes are perfect for their rich flavor. If you don't have a garden at home, don’t fret! Stores such as Sam's Club and Costco sell three-pound containers of vine-ripened tomatoes for under $5, making them an affordable choice.

Fresh ripe tomatoes ready for gazpacho

Buy a container and let it sit out on your kitchen counter for a day or two. You’ll be amazed at how they ripen and become bursting with flavor. This will take your gazpacho to the next level.

Gather Your Ingredients

Gazpacho Ingredients

Here’s a quick shopping list of everything you will need for this delightful summer soup:

• 3 pounds of ripe tomatoes, cored and cut into 1-inch cubes

• 1/2 cucumber, cored, seeded, and sliced into 1/2 inch dice

• 1 bell pepper, cored, seeded, and cut into 1/2 inch chunks

• 1 jalapeño or other fresh pepper (optional for a kick), seeded and diced small

• 1/2 red onion, diced into 1/2 inch dice

• 2 cloves of garlic, pressed

• 1 1/2 teaspoons of salt

• 2-3 slices of good quality stale bread (crusts removed)

• 1 cup extra virgin olive oil

• 2-3 tablespoons of sherry vinegar (this makes a big difference)

• 1 teaspoon smoked paprika (optional)

  
  

With these ingredients, your total cost can be as low as $10. This makes for a meal that is both delicious and budget-friendly.

Prepping the Ingredients

Start by coring and dicing the tomatoes. Make sure your knife is sharp, as tomatoes are the ultimate test. Cut the tomato in half, carve out the core, and most of the seeds. Place the remaining half, cut-side down, on a cutting board and slice it into 1-inch segments. Turn these segments and slice them again into 1-inch cubes. You now have diced tomatoes! Be sure to save the juice from the insides of the tomatoes.

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  Slice ripe Roma tomatoes in half.

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  Remove seeds with a spoon.

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  Slice into strips.

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  Cut strips into cubes.

Next, dice the onion and bell pepper. A good red onion works best in raw dishes like gazpacho. The milder flavor is perfect. The bell pepper can be green, red, or orange; choose your favorite color. For the cucumber, lightly peel the skin, slice it in half, and remove the seeds. Turn those segments into 1/2-inch dice.

Slice the jalapeño into quarters and remove the seeds and inner membranes unless you prefer a hotter flavor. Be sure to taste your jalapeño to test its heat level. Finally, peel and press the garlic cloves.

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  Cut cucumbers in half and remove seeds.

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  Dice into cubes.

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  Cut Jalapenos into strips off of core within seeds.

Place all your diced vegetables in a large bowl and sprinkle with salt and smoked paprika. Leave the mixture on the counter for 30 minutes to marinate. This helps release the juices and enhances the flavors. You can marinate for up to 4 hours if you keep the bowl lightly covered in the refrigerator.

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  Ingredients in bowl.

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  Add paprika.

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  Allow to mascerate.

While the mixture marinates, prepare the bread. Remove the crusts and cut it into cubes. Drain the juices from the tomato mixture over the bread cubes and stir. This will make the bread soft and mushy.

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  cubed bread.

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  Put tomato juices into cubed bread.

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  Allow bread to soften and get mushy.

Put the mushy bread in the refrigerator, covered lightly. Now spread the drained vegetables on a sheet pan. Lay them out in a single layer and place this sheet pan in the freezer for 30 minutes.

Blending it All Together

Get your blender or food processor ready. A blender yields a smoother consistency, which I prefer. If using a food processor, strain the mixture through a sieve if you prefer a smooth texture. You can also choose to partially blend the gazpacho based on your preference.

After chilling, remove the sheet pan from the freezer and the mushy bread from the refrigerator. Gather your olive oil and sherry vinegar. Have salt, pepper, and any additional smoked paprika ready. Gather everything near your blender.

Working in batches if necessary, blend the tomato mixture with the bread. Add olive oil in a slow, steady stream, followed by the vinegar. Check the seasoning and adjust with salt, pepper, or paprika to your liking.

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  Tray of tomatoes and vegetables.

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  Blend in blender, add olive oil.

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  Place in bowl and chill.

If the mixture isn't as smooth as you like, you can pour it through a sieve for a velvety finish.

Perfecting the Gazpacho

As you prepare to serve your gazpacho, think about toppings. Chopped onion and cucumber on top add a nice crunch. A dollop of Greek yogurt or sour cream gives creaminess and tang—delightful!

Chilled gazpacho garnished with grilled shrimp and fresh vegetables.

For a gourmet touch, consider grilled shrimp, diced Spanish ham, crumbled crispy bacon, or even fresh chopped tomatoes on top. No summer meal is complete without a glass of chilled white wine.

The Secret Ingredient: Sherry Vinegar

Before we finish, let’s talk about the secret ingredient: sherry vinegar. While it might seem like just another item on your grocery list, it can significantly enhance your gazpacho. At InflationBites, we closely monitor ingredient costs. Sherry vinegar can be both expensive and hard to find.

Consider buying your sherry vinegar in bulk from online retailers. José Andrés offers 3 liters for around $50 on Amazon. Store it properly in a cool, dark place; good sherry vinegar will last 1-3 years. It gets better over time, especially in decorative bottles with stoppers. Giving this vinegar as gifts during Christmas is a delightful idea. Good sherry vinegar can transform your cooking, especially in Spanish dishes.

Chilled Gazpacho topped with Bacon and Tomatoes.

A Cool Summer Treat

By following this recipe, you will create a dish that highlights the vibrant flavors of summer while staying budget-friendly. Treat yourself to this delightful chilled soup, and enjoy the savings for a glass of white wine by the pool.

Chilled Gazpacho with Avocado and Diced Tomatoes.

Whether you're entertaining friends or enjoying a quiet meal after a busy day, this summer gazpacho is sure to impress. With its refreshing taste, brilliant colors, and wholesome ingredients, it reflects the essence of summer cooking.

So grab those juicy tomatoes and stale bread—let's celebrate the season with a bowl of cold gazpacho that is not only delicious but also frugal!

Happy cooking!