Heirloom Tomato Gazpacho with Cucumber Relish

Ingredients

Equipment Needed

• •High-powered blender or food processor
• •Fine-mesh sieve (optional, for ultra-smooth texture)
• •Large mixing bowl
• •Chilled serving bowls or cups

Instructions

1. 1

   Salt the tomatoes

   Place the chopped tomatoes in a large bowl and sprinkle with the sea salt. Toss gently and let them sit for fifteen minutes. This draws out their juices and concentrates their flavor. You'll see a pool of rosy liquid form at the bottom of the bowl. That liquid is gold. It goes into the blender with everything else.

   Room temperature tomatoes release more juice and blend more smoothly than cold ones.
2. 2

   Combine the vegetables

   Add the cucumber, red bell pepper, garlic, shallot, and torn bread to the bowl with the tomatoes. The bread serves as a traditional thickener, giving the soup body without heaviness. Toss everything together and let it sit another ten minutes. The bread will soften and absorb the tomato juices.

3. 3

   Blend until smooth

   Transfer the vegetable mixture to a blender in batches if necessary. Add the sherry vinegar and black pepper. Blend on high speed for a full two minutes. You want this completely smooth, not chunky. With the blender running, drizzle in the olive oil in a slow stream. This emulsifies the soup and gives it a luxurious, velvety texture.

   A high-powered blender produces the silkiest results. If yours struggles, strain the soup through a fine-mesh sieve after blending.
4. 4

   Chill thoroughly

   Transfer the gazpacho to a covered container and refrigerate for at least four hours, preferably overnight. Cold temperatures allow the flavors to marry and meld. The soup will thicken slightly as it chills. Taste before serving and adjust the salt and vinegar. Cold dulls flavors, so the soup needs assertive seasoning.

5. 5

   Prepare the cucumber relish

   While the soup chills, dice the English cucumber into small, uniform cubes, about a quarter inch. Place in a bowl and toss with the red wine vinegar, a pinch of fine salt, and half the chives. The acid brightens the cucumber and keeps it crisp. Refrigerate until ready to serve.

   English cucumbers have fewer seeds and thinner skins than standard varieties. No need to peel or seed them.
6. 6

   Serve cold

   Ladle the gazpacho into chilled bowls or cups. The cold vessel keeps the soup properly frigid throughout the meal. Spoon a generous mound of cucumber relish into the center of each serving. Drizzle with your best olive oil, a stream of green against the red. Scatter the remaining chives over top and finish with a pinch of flaky salt. Serve immediately.

Chef Tips

• •The quality of your olive oil matters here more than in almost any other dish. Use something you'd happily drink from a spoon. The flavor comes through clearly in the finished soup.
• •Sherry vinegar is traditional and non-negotiable. Its nutty complexity cannot be replicated by red wine vinegar or balsamic. Look for vinagre de Jerez at any decent grocery store or Spanish market.
• •If your tomatoes lack the deep sweetness of peak season, add a pinch of sugar to the blender. This isn't cheating. It's correcting for commercial agriculture's sins.
• •Gazpacho keeps beautifully for three days refrigerated. The flavors actually improve on day two. Make it ahead without guilt.
• •For a picnic, transport the soup in a pre-chilled thermos and pack the cucumber relish separately in a small container. Assemble on site for maximum textural contrast.

Advance Preparation

• •Gazpacho must be made at least 4 hours ahead and can be prepared up to 3 days in advance. Store covered in the refrigerator.
• •Cucumber relish can be prepared up to 6 hours ahead. Store refrigerated in an airtight container.
• •For picnics, chill your thermos by filling it with ice water for 10 minutes before adding the soup.

Frequently Asked Questions

Nutrition Information

1 serving (about 390g)