When the heat of summer is on full blast, few dishes are more refreshing than gazpacho. This recipe uses Sungold tomatoes, an incredibly sweet type of cherry tomato with a beautiful golden hue. If you can’t find Sungolds, swap in whatever cherry tomatoes look best at your market. Sherry vinegar balances the sweetness of the tomatoes; make sure to taste your soup and add more as needed. And don’t skip the flaky finishing salt—tomatoes love salt. Pair the gazpacho with proscuitto sandwiches for a cool summer meal that avoids the hot stove.
FEATURED PRODUCTS
INGREDIENTS
Gazpacho
- 2 ¼ pounds ripe Sungold tomatoes
- 1 medium or 2 small green bell peppers, roughly chopped
- 1 cucumber, about 8 inches long, peeled, seeded, and roughly chopped
- ½ red onion, roughly chopped
- 2 cloves garlic
- 4 to 6 tablespoons sherry vinegar
- 1 tablespoon fresh lemon juice
- ¼ teaspoon smoked paprika
- Kosher salt
- ¼ cup olive oil, plus more for drizzling
Toppings
- ½ firm but ripe avocado, diced
- ½ cucumber, peeled and diced
- 2 tablespoons minced red onion
- Fresh burrata cheese
- Olive oil
- Snipped fresh chives
- Flaky sea salt
- Freshly ground black pepper
DIRECTIONS
- In a blender, combine the tomatoes, green bell pepper, cucumber, red onion, garlic, 4 tablespoons vinegar, the lemon juice, paprika, oil, and a large pinch of kosher salt. Blend until smooth, adding water as needed if the soup is too thick. Taste and add more salt and/or vinegar as needed to balance the sweetness of the tomatoes.
- Place in a tomato cocotte and refrigerate the soup for about 1 hour, or until well chilled.
- In a medium bowl, combine the avocado, cucumber, and red onion. Pour the soup into soup bowls and top each with some of the avocado mixture, a dollop of burrata, a drizzle of oil, some chives, and a sprinkling of flaky sea salt and black pepper.
Courtesy of Zwilling.