I didn’t notice this recipe published in the Times (oops), but luckily someone else did: my mom’s friend Shelly. She served it to my mom for dinner, (complete with the pecorino crisps Melissa Clark paired with the soup), and it made such an impact I was duly notified of it the next day. The following weekend, Mom and I made it for lunch, starting off with this beauty of an heirloom tomato.
Altogether, it was a very, very easy meal, not just because we paired the gazpacho with cleaned and cooked shrimp and pre-made cocktail sauce. Whereas in many gazpachos, you’ve got to dice lots and lots of vegetables, in this one you stick everything into the blender and boom, lunch is served.
How have you tweaked basic gazpacho recipes? I’m curious to hear about experiments with this soup, from the most authentic to the most bizarre. Do share in the comments!
From my kitchen, albeit small, to yours,
Cara, THE QUARTER-LIFE COOK
Adapted from The New York Times
1 large tomato (about 1/2 pound), cored and roughly chopped
3/4 cup (6 ounces) plain yogurt, nonfat, lowfat, or regular
2 tablespoons extra virgin olive oil, plus extra for drizzling
10 basil leaves
1 clove of garlic, roughly chopped
1 scallion (white and light green parts), roughly chopped
1/2 jalepeno pepper, cored and minced
2 ice cubes
1 teaspoon kosher salt
1 teaspoon red wine vinegar, more to taste
Ground black pepper to taste.Place tomatoes, yogurt, olive oil, 6 basil leaves, garlic, scallion, jalepeno, ice cubes, salt, vinegar, and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, as necessary.
Pour the soup into two bowls and garnish with olive oil and the remaining four basil leaves. Give it a good grind of fresh pepper.