I started making gazpacho a few Summers ago when we first got our Vitamix blender. I liked it from the first batch, but I fell in love with it once I found this recipe from chef José Andrés' wife, Patricia.
Living outside Washington, D.C., for 12 years, I am no stranger to José Andrés. Huge fan. His restaurants like Jaleo and Zaytinya were regular spots to meet friends for cocktails or dinner. When I was dating my husband/then-boyfriend, we made several trips to Jaleo when he came for visits from New York.
José's wife Patricia is from the south of Spain - the home of cold soups like Gazpacho - and this is her recipe. The sherry vinegar is a must, okay? So don't skip it. In fact, I think I keep a bottle of Sherry vinegar in the pantry just for this recipe:)
Last year, when I was traveling and doing one-day Fat Loss Cooking School workshops, I served shots of Patricia's gazpacho topped with a garnish of Trader Joe's corn salsa and a few shakes of Cholula hot sauce. Everyone loved it - and so many women thought they wouldn't.
I love recipes like this. Simple, surprising, and a little bit sentimental;)
1 green pepper, cut into large pieces
8 ounces English cucumber, peeled and cut into large chunks
10 ripe roma tomatoes (about 2 pounds' worth)
1 clove garlic
1 Tbs. sherry vinegar
2 Tbs. olive oil
1. In a blender, combine the tomatoes, cucumber, green pepper, garlic and sherry vinegar and blend until the mixture becomes a thick liquid.
2. Taste for acidity; this will vary with the sweetness of the tomatoes. If it's not balanced enough, add a splash more vinegar. Add the olive oil, season with salt, and blend again.
3. Pour the gazpacho into a pitcher and refrigerate for at least half an hour before serving.