For another steamy Sunday, here’s one of the best cold dishes in the world (and it’s barely any work to make). Adapted from How To Cook Everything.
Gazpacho, Fast and Simple
Makes: 4 servings
Time: About 20 minutes
No one can definitively say what “gazpacho” is—you see it with grapes, with almonds, even with melon— and you can indeed make delicious gazpacho with all those things. This basic recipe is what you probably expect when you hear the word gazpacho, but with this formula you can replace the tomatoes and cucumber with fruits of similar texture and change the soup in infinite ways.
2 pounds tomatoes, roughly chopped, or one
28-ounce can (include the juices)
1 medium cucumber, peeled, seeded if you like, and chopped
2 or 3 slices bread, a day or two old, crusts removed, torn into small pieces
1 /4 cup extra virgin olive oil, plus more for garnish
2 tablespoons sherry vinegar or red wine vinegar, or more to taste
1 teaspoon minced garlic
Salt and freshly ground black pepper
1. Combine the tomatoes, cucumber, bread, oil, vinegar, and garlic with 1 cup water in a blender; process until smooth. If the gazpacho seems too thick, thin with additional water.
2. Taste and adjust the seasoning. Serve immediately (or refrigerate and serve within a couple of hours), garnished with a drizzle of olive oil.