Despite its simplicity, gazpacho has a formula, a way to assemble it. The ingredients in this freshly blended tomato soup from Andalusia, Spain, remain pretty much the same: crunchy cucumbers, green Cubanelle peppers, bread for texture, olive oil, salt, and of course juicy ripe tomatoes.
Some recipes require you to core tomatoes or peel and seed cucumbers. Some say you need to strain the blended mixture to get the exact “pure” puree. Some people instruct you to chill the soup for hours before serving. Some people insist on serving gazpacho in a shot-type glass. I don’t do any of this.
What attracts me to making gazpacho is not the exact way it’s made, but the freshness and simplicity of it. This may seem strange to someone who writes recipe columns, recording quantities, steps, and timing. But sometimes you just want a cold bowl of soup, both literally and figuratively.
This week’s recipe is a “lazy” version of gazpacho. But just because I say I don’t peel, seed, or sift this doesn’t mean this is a delicious way to use summer’s glorious ruby-hued Early Girl tomatoes, known for their rich natural sweetness. That doesn’t mean there aren’t any.
This gazpacho is not only easy and lazy, but also has a great texture thanks to the “big” olive oil and garlic croutons mixed into the soup. As you sit, the croutons merge with the gazpacho and absorb the soup itself, making each bite a luxurious pillow. Depending on the ratio of soup to croutons in the spoon and how long the croutons sit in the dish, they will have a crunchy and gentle taste. bowl.
The whole blending part of this recipe is easy. It’s not so important to get the seasoning or gazpacho base to hit that sweet spot. Because of its simplicity, salt is necessary to bring out the flavors of tomatoes, peppers, and cucumbers. This is a good time to remind you that foods served cold should be seasoned more aggressively than when served warm, as the flavors are better expressed when heated. For a smoother texture, I add a little water until I feel it’s just right. You should too.
If you’re looking for a more traditional gazpacho with a stricter recipe, I say chase your dream of peeling tomatoes. But for me, here I am, drinking the “lazy” version.
To Christian Reynoso: food@sfchronicle.com
Lazy Early Girl’s Tomato Gazpacho with Large Croutons
Serves 6 people
This version of gazpacho takes advantage of the popular Early Girl tomato. The sweet and juicy taste makes it perfect for chilled soups. “Lazy” refers to the fact that this recipe does not require any special vegetable preparation. Blend quickly and cool while toasting large garlic croutons.
1/2 cup extra virgin olive oil, divided and more for serving
5 cloves garlic (finely grated or finely chopped)
Salt (appropriate amount)
Cut 1/2 pound sourdough bread into 1- to 1 1/4-inch cubes.
2 pounds of Early Girl tomatoes, plus 2 more for serving.
1/2 pound Persian cucumbers (about 3 cucumbers)
1/2 medium white onion (about 5 ounces)
2 small red Fresno chile peppers (about 1 1/2 ounces)
2 teaspoons red wine vinegar, more if desired
fresh basil (for serving)
freshly ground black pepper and/or crushed chili flakes (for serving)
Heat oven to 350 degrees. In a large mixing bowl, whisk together 1/4 cup olive oil, 1/2 garlic clove, and a pinch of salt. Add the cubed bread and mix. Place the greased bread on a sheet pan and toast in the oven, stirring occasionally with a spatula, until golden brown, about 25 minutes.
Meanwhile, stem and coarsely chop 2 pounds of tomatoes. Roughly chop the cucumber and onion. Add all three to a blender. Hull the Fresno peppers (seed them if necessary), chop them, and add them to the blender. Add vinegar and remaining garlic to blender and blend until very smooth. (If your blender is too small to fit everything in, blend in two batches.)
Lazy Early Girl Tomato Gazpacho with large croutons is a quick blend of Bay Area favorite summer tomatoes, cucumbers, and onions.
Christian Reynoso / Chronicle Special FeatureMixing on low to medium speed, pour in remaining 1/4 cup olive oil until melted, then add enough cold water to reach desired soup consistency (approximately 1 1/2 to 2 cups) I will make Turn off the blender.
Season gazpacho with salt (about 2 to 3 teaspoons Diamond Crystal Kosher or about 1 1/2 teaspoons fine sea salt). Put the lid back on and mix for about 30 seconds. Taste and adjust by adding more salt or vinegar as needed. It should have a strong flavor. If the size fits, place the blender in the refrigerator and chill until it reaches your desired temperature (about 1 to 3 hours). (Otherwise, transfer to a bowl or container to cool.)
Slice the remaining 2 tomatoes into small wedges or chunks, place in a bowl with a few croutons at the bottom, and serve with gazpacho. Pour the soup into a ladle, then top with the croutons, basil leaves (tear into small pieces if they are large), a generous drizzle of olive oil, and sprinkle black pepper and chili flakes on top.