|Smooth Gazpacho is like a summer kiss.|
It’s hard to believe that Labor Day is here. Walking the kids to school yesterday, I saw a red leaf fall slowly to the ground, dancing its last waltz to the muddy ground. How did summer go so fast? I’m not ready to say goodbye to diving into the pool and feeling the kiss of the sun on my cheeks so I think I’ll live in denial for a little while longer. Luckily, summer produce follows its own schedule, lasting beyond the closing of the town pools, and sometimes even into fleece weather.
This weekend, when you’re trying to squeeze in the last of the summer fun into your three-day weekend, why not throw together some gazpacho from the gorgeous tomatoes at your local farmers’ market? I made one for the dinner we had on Tuesday night, and I couldn’t believe that it was my first gazpacho of the summer. Because there’s nothing to cook, and the food processor does all the blending, it’s basically an effortless summer soup. And it gets better with a day or two in the fridge, once the flavors have had time to meld together. I love to serve it with some bowls of diced vegetables, so everyone can make it the way they like it.
Have a wonderful Labor Day weekend!
prep time: 5 minutes
cook time: 5 minutes
8-10 Roma Tomatoes, coarsely chopped
1/2 a large sweet onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 red peppers, coarsely chopped
1 cucumber, peeled and coarsely chopped
1/2 cup of bread crumbs, or stale bread
1/4 cup of Sherry
1/4 cup of white wine vinegar
1/4 cup of good quality olive oil
For the garnish:
Cucumber, Diced and peeled
- In a large food processor, combine all the vegetables. Pulse 10-12 times until completely smooth.
- Add the bread crumbs, pulse 2-3 times to mix well.
- Add the sherry, vinegar, and olive oil. Pulse again.
- Pour into a serving bowl and place in the fridge at least 2 to 3 hours before serving. Salt and pepper right before serving as the flavors will intensify in the fridge, especially the garlic!
- Dice the garnishes of your choice and serve alongside in pretty little bowls.
- Save the leftovers for the next day – this soup just gets better in the next 1-2 days in the fridge. It’s like summer in every bite, simple freshness.