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Classic Gazpacho (with optional toppings bar)

5 from 1 vote
A toppings bar where everyone can choose his or her favorite add-ins is always a hit. To keep it simple, consider offering two or three of your favorites along with one of the proteins mentioned.
Yield: approximately 6 cups
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Ingredients
 

  • 2½ pounds vine-ripened tomatoes cups* (about 5 cups; no need to peel or seed)
  • 1 medium cucumber, peeled and seeded
  • 1 bell pepper, seeds removed (green is traditional but any color or a mix is fine)
  • 1 small red onion (about 5 ounces) or ½ a large onion, peeled
  • 2 cloves garlic, peeled** (or more to taste)
  • ¼ cup (60ml) red wine vinegar (I recommend a good quality vinegar)
  • ¼ cup (56ml) olive oil (a fruity variety is nice, but use what you have)
  • 2 teaspoons kosher or sea salt and freshly ground pepper to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon sugar
  • ⅛-¼ teaspoon cayenne pepper (offers good flavor without heat)
  • Traditional topping options: croutons, finely chopped cucumber, green pepper, tomato, and onion
  • Topping options to make it a meal (or a party): cooked shrimp, lump crabmeat, chopped cooked chicken, chopped hard-boiled eggs, chopped avocado, sliced green olives, slivered toasted almonds, fresh herbs, Greek yogurt or tzatziki sauce, lemon/lime/orange wedges and/or zest (see photos for my favorite combinations)

Instructions

  1. Roughly chop the cucumber, pepper, onion, and garlic. Place all of these vegetables in the bowl of a food processor. (I put the chopped garlic on top so it is less likely to get stuck under the blade.) Pulse to finely chop the vegetables, scraping down the sides once or twice. Do not puree. You want some texture. Transfer the mixture to a large bowl.
  2. Roughly chop the tomatoes, and place in the food processor. (No need to rinse the work bowl.) Puree until smooth. (You can keep a little chunkiness to the tomatoes if you prefer, but I like to keep this part on the smoother side.) Add to the bowl with the cucumber mixture.
  3. Stir in the vinegar, olive oil, salt, pepper, cumin, sugar, and cayenne pepper. Cover and refrigerate for several hours or, ideally, overnight.
  4. Serve with desired toppings.

Notes

*The tomatoes: the fresher the better. I use vine-ripened beefsteak tomatoes, but often include a couple of plum (Roma) tomatoes, as they are less liquidy and will create a thicker soup. For their concentrated flavor and higher flesh-to-seed ratio, I often include a handful of cherry or grape tomatoes too. 
**For a smoother garlic taste, remove the green root that is often present on a garlic clove.
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