Sergios Gazpacho

Name: Sergios Gazpacho
Ingredients: 2 cups extra-virgin olive oil, more for drizzling (see Note); 1/4 cup sherry vinegar, more as needed; 1 teaspoon Tabasco or other hot pepper sauce; 1/2 medium red onion, peeled and cut into large chunks; 1/2 medium cucumber, trimmed and cut into large chunks; Leaves from 6 large sprigs flat-leaf parsley; 10 to 12 large fresh basil leaves; 1 large clove garlic; Kosher salt; 4 medium Roma tomatoes, cored and cut into large chunks; 3 medium heirloom tomatoes, cored and cut into large chunks

11 ingredients

11 steps

Ingredients

2 cups extra-virgin olive oil, more for drizzling (see Note)
1/4 cup sherry vinegar, more as needed
1 teaspoon Tabasco or other hot pepper sauce
1/2 medium red onion, peeled and cut into large chunks
1/2 medium cucumber, trimmed and cut into large chunks
Leaves from 6 large sprigs flat-leaf parsley
10 to 12 large fresh basil leaves
1 large clove garlic
Kosher salt
4 medium Roma tomatoes, cored and cut into large chunks
3 medium heirloom tomatoes, cored and cut into large chunks

Directions

1

Put the oil, vinegar, and Tabasco in the bowl of a blender and blend briefly.
2

Add the onion, cucumber, parsley, basil, garlic, and 1 tablespoon salt and blend until smooth.
3

Add the tomatoes a few at a time, blending as you go.
4

When the blender is about three-fourths full, pour out half of the liquid into a medium bowl.
5

Continue to puree and add the tomatoes a few at a time until all the tomatoes are incorporated and the mixture is smooth.
6

Pour the blender contents into the bowl and stir to blend.
7

If you want a super-smooth texture, pass the soup through a fine-mesh strainer.
8

Chill for at least 2 hours before serving.
9

Whisk to blend, then taste and add more salt or vinegar as needed.
10

Garnish each serving with a drizzle of extra-virgin olive oil.
11

You can also substitute up to half of the extra-virgin olive oil with a mild or neutral oil, if you like.