Summer isn’t summer without a bowl of gazpacho cooling down the heat from at least one of its hazy days. As the air quickly grows colder with each approaching night, I knew I must fit this seasonal treat in before my tomato vines told me otherwise. It’s hard to believe it’s already September.
Each year, summer passes quicker than the last. The days of pure play and boredom seem long gone. There is no time for boredom anymore, nor is there time for leaf-rolled dirt tacos or storm rain soup. There’s barely time for gazpacho.
Without a project to work on, I feel lost. Which I guess is why there are very few moments these days where I don’t know what to do with myself. Unfortunately, as projects kept me busy and time whizzed by, so did June, July, and August. I can already feel my grip beginning to slip on my favorite season.
Luckily, there’s still a counter full of tomatoes waiting at my mom’s house and a few hot, sunny days left on the horizon. Those are the days—after a long afternoon with little to eat—where the first spoonful of gazpacho tastes as if it’s the best creation on Earth. Like the first crunch of a cucumber or a sip from a just cracked beer, there’s nothing more refreshing than gazpacho in the summer. I could eat this stuff all year around, but now is when it’s best.
I’ll be dedicating my next project to whipping this up on every free night I get before the cool weather sets in.
- -9-10 medium tomatoes, coarsely chopped, setting aside 2 tomatoes
- -2 bell peppers, coarsely chopped, setting aside 1/3 of one pepper
- -1 large cucumber, setting aside 1/4 of the cucumber
- -1 large red onion, setting aside 1/4 of the onion
- -1 serrano pepper, or hot pepper of choice, coarsely chopped
- -1 tsp. salt, or to taste
- -1/3 cup extra virgin olive oil
- -1/4 cup apple cider vinegar
- -3 Tbsp. chives, finely chopped, optional
- -Tabasco, optional
- Place all ingredients in blender, excluding the chives and the reserved sections of the tomato, pepper, cucumber and onion. (Work in batches, if needed.) Puree until creamy.
- Transfer to a large bowl or pot. Finely chop the tomato, pepper, cucumber and onion that was set aside. Stir into soup. Adjust salt, to taste, and add Tabasco if more spice is needed. Refrigerate until chilled, at least a few hours. Serve topped with chives, if available.