Scott and I recently traded homemade jam for homegrown tomatoes and have enjoyed a few batches of this gazpacho over the last couple weeks. This recipe from the New York Times Cooking is easy to make and does not contain tomato juice. The juice comes from the tomatoes! Serve with a grilled cheese and it makes a nice lunch. Enjoy!
About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks (we used poblano pepper)
1 cucumber, about 8 inches long, peeled and roughly cut into chunks (we used an English cucumber)
1 small mild onion (red or white), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling if desired
Combine tomatoes, pepper, cucumber, onion and garlic in a blender (we used a food processor). If necessary, work in batches. Blend at high speed until very smooth, at least two minutes, pausing occasionally to scrape down the sides with a rubber spatula.
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until the texture is creamy.
At this point, you can strain the mixture through a strainer if you wish then refrigerate for at least six hours or overnight. Scott and I chose to forego the straining and refrigerate for at least six hours. It turned out well.
Credit: New York Times Cooking