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frico and tomato gazpacho in jars

End of the Season Tomato Gazpacho

As the name implies, this your last chance to use those summer beauties! It doesn’t matter if they are ugly or even blemished—just cut them up and blend them into this sublime chilled tomato goodness. Serve alongside a crispy Parmigiano Reggiano cheese crisp (that are so quick and easy to make—and totally addictive).
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Prep Time 20 mins
Chilling Time 2 hrs
Total Time 2 hrs 20 mins

Ingredients
  

  • 4 cloves Garlic smashed
  • 4 Peppers red, yellow, or orange diced into large pieces
  • 3 pounds Very Ripe Tomatoes diced into large pieces
  • 1 cup Day Old Baguette diced into medium pieces
  • ½ cup Olive Oil
  • ¼ cup Sherry or Champagne Vinegar
  • 1 cup Cucumber small dice
  • ½ cup Scallions small dice (white & light green parts)
  • Salt & Pepper

Instructions
 

  • Lay your bell peeper on its side on a cutting board. With your chef’s knife, cut one side of the pepper off to make a flat side. Place the flat side down on the cutting board. Now cut another side off and place it on the board. Cut the remaining sides off. Discard the seeds. Cut the pepper into pieces.
    diced bell peppers on a cutting board
  • Cut the tomatoes into large pieces.
    diced tomatoes on a cutting board
  • Using a Vitamix blender or food processor, working in batches, blend the garlic, peppers, tomatoes, bread, olive oil, and vinegar until it becomes a smooth purée.
    vitamix blender with tomatoes being added to it
  • Pass the soup through a medium-hole strainer or sieve. The soup should have the consistency of a thin milk shake. If needed, add ½-1 cup water to reach desired consistency. If you prefer a thicker soup, then add less water or none at all.
    passing the soup through a medium strainer into a mixing bowl
  • Season with salt and pepper to taste. Cover and chill for at least two to three hours.
    gazpacho with salt and pepper being added
  • Ladle the gazpacho into bowls or cute jars. Top with diced cucumber and scallions and serve.

Notes

TIPS & TRICKS
– Gazpacho can be made 2-3 days in advance
– I prefer to use tomatoes from the garden or the farmers markets in the summertime since they are at their peak flavor. Any variety will do- red, yellow, heirloom, or beefsteak just to name a few–as long as they are nice and ripe. They can be “ugly.” Just cut off any blemishes and blend them up!
– If you can’t find sherry vinegar, you can use champagne or even balsamic vinegar. They have a nice acidity to them but are not as strong in flavor as red wine vinegar.
– You can garnish the soup with finely diced jalapeños or bacon for an extra pop!
– Gazpacho makes a great appetizer or first course severed in the cute jars or little glasses.