Best Ever (but no seriously) Gazpacho

I wait all year for tomato season. I won't even eat tomatoes in the winter (besides cherry tomatoes). Well, summer is coming to a close and all the gardeners among us are up to our elbows in fresh tomatoes. There are so many amazing things to make but gazpacho is one of my favorite summer meals. It is light, refreshing, and really highlights the beautiful tomatoes we have spent all year pining after.

There are one million different recipes for gazpacho. Traditionally, gazpacho just means a chilled vegetable soup, normally tomato based. From here, the possibilities for customization are endless. You can add different ingredients and chose a texture that you prefer. Or, you could just trust me and make this version.

I make the controversial decision not to add any herbs to my gazpacho. This is so you keep that nice pale orangey color. The dark green of parsley and cilantro can turn your soup a bit muddy. I also keep color in mind when choosing my tomatoes and peppers. If you have the option, go for the more yellowy tomatoes and and orange or yellow bell pepper. Red is fine too but NOT green.

Also, I seed my tomatoes before adding them - not everybody does. But, please reserve your seeds/ juice! There are lots of fun things you can do with it.

The ingredients for this are in estimated amounts. Unfortunately there is no way to make this without trusting your gut and adjusting for taste a little bit.

Ingredients:

• 4 large (preferably heirloom) tomatoes, seeded

• 1 medium cucumber, peeled and seeded

• 1 bell pepper (yellow, orange, or red)

• 5-7 cloves garlic

• 1/2 sweet onion

• 1/4 cup pine nuts

• 1-2 cups olive oil

• 2 tbsp sherry vinegar

• Juice of 1/2 lemon

• Tabasco

• Salt

• 1/4 tsp MSG, or 1/2 tsp anchovy oil, or 1/2 tsp fish sauce (optional)

Method:

1. Over a low open flame, or in the broiler if you have an electric stove, roast your bell pepper. Rotate periodically until the entire outside of the pepper is blackened, about 25-40 minutes.

2. Remove pepper and place in a paper bag to steam. In a few minutes, you will easily be able to peel off the black skin. I try to get this done earlier in the day so the pepper can cool before I need to peel it but if you are in a rush, pop it in the freezer for a few minutes.

3. Peel and seed the cucumber and pepper, seed the tomatoes

4. In a large blender, add pine nuts and 1 cup olive oil, blend until as one

5. Add tomatoes, cucumber, pepper, garlic, and onion, blend

6. Add sherry vinegar, salt, lemon juice, and tabasco*, then taste (if you are making a large batch - it keeps well - or using a small blender, blend in batches)

7. If you choose to, add your MSG, anchovy oil, or fish sauce. This is totally optional but it will take your soup to the next level. If you go with the MSG, the soup remains vegan friendly

8. From here, some people choose to strain the soup. I think this is unnecessary and actually removes a good bit of the nutritional value. The only "chunks" left in the soup should be little pieces of curled up tomato skin and maybe some missed seeds.

*My family has a very low spice tolerance and it is my great shame. Traditionally, jalapeño is added but I choose to use Tabasco so that I don't alter the color. If you like a spicier soup, add part of a Fresno, Habanero or a RED Serrano pepper (which are not green like jalapeños and some Serranos)