Late Summer Gazpacho
This chilled, refreshing gazpacho highlights the best of summer's produce.
- 2 medium-size tomatoes cored and cut into large pieces (a little less than 1 lb)
- 1 small cucumber peeled and large diced
- 1 small shallot peeled and quartered
- 3-4 radishes ends trimmed and halved
- 2 teaspoons white wine vinegar
- 3 tablespoons olive oil plus more for serving
- Salt and pepper to taste
Combine the tomatoes, cucumber, shallot, radishes, and vinegar in a large measuring cup or deep bowl, then use a hand blender to puree until smooth. (This can also be done in a regular blender if you’d like!)
Use a fine-mesh strainer to remove as many of the solids as you like to reach your desired consistency. (I strained about ⅔ of the mixture.)
Return the soon-to-be gazpacho to the blender or mixing bowl, then add the olive oil. Blend until the olive oil emulsifies and the soup turns into a pretty orange-red.
Season with salt and pepper to taste, then refrigerate the gazpacho for 4-6 hours, or overnight if possible. Drizzle with olive oil just before serving.