Chilled Gazpacho Recipe
Originally from southern Spain, gazpacho is the perfectly refreshing way to enjoy summer’s best tomatoes. Finish it with cucumbers and croutons for crunch and some good extra-virgin olive oil for richness.
- 2 jalapeños, diced
- 2 ¼ cups chopped tomato, peeled and seeded
- 1 cup diced green pepper
- ¾ cup thinly sliced green onion
- 1 cup diced cucumber (peeled and deseeded)
- ½ cup diced celery
- 3 tablespoons chopped basil
- 1 tablespoon chopped tarragon
- 4 cups chicken or vegetable broth
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- 2 tablespoons balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- ½ teaspoon Tabasco sauce
- 2 teaspoon Worcestershire sauce
- 1 cup croutons, preferably garlic
Purée the jalapeños, tomato, pepper, green onion, cucumber, celery, basil, tarragon, broth, oil, the balsamic, salt, pepper, Tabasco, and Worcestershire in a food processor or blender until smooth. Cover and chill for 8-12 hours to allow the flavor to develop.
Ladle the soup into chilled bowls and top each portion with some croutons and a few drops of the remaining oil.