I suspect for most of you that summer’s over. Meaning only that our kids are back in school and spending all day at the beach is a luxury now restricted to the weekend. But for gardeners and backyard farmers and Farmer’s market frequenters we are in the thick of it. I count myself as one of the felicitous few who live in the Garden of Eden and even I have noticed more than the normal plethoric bounty at my local Farmer’s market.
Now, my friends, is the time to make gazpacho. Gazpacho made with so so ingredients is a fine cold liquid that can quench your thirst and stave off hunger on a hot summer’s day, much in the same way sucking on an ice cube might. But gazpacho made with heirloom tomatoes bursting at the seems with heavenly juice is an elixir that will not only fill your belly but satisfy your soul.
I understand I’ve taken liberties with classic Spanish gazpacho here. I know there are no poblano chiles, cilantro, or lime juice in classic gazpacho and that it is normally reinforced with crumbled stale bread and served with crisp croutons. I think that gazpacho is wonderful, this is not that gazpacho.
This gazpacho is thick and velvety from blending with copious amount of extra virgin olive oil and has a the tiniest hint of spice from the chile (add a jalapeño in there too if you want more). This gazpacho also has grilled sumac shrimp on top which turns it into something a bit more substantial. Use tiny shrimp and leave them whole as a garnish or chop up larger ones so it is a bit easier to eat. The sumac on the shrimp is tart the way a Lemonhead is tart, adding a stark but welcoming contrast to the rich soup.
Another gazpacho recipe that would piss off a Spaniard:
Luscious chilled tomato gazpacho with poblano peppers, lime, and cilantro. Topped with ripe avocado and grilled sumac-dusted shrimp. Gluten and dairy free!
Gazpacho can be made up to 3 days in advance. Keep covered in the refrigerator until ready to serve.
- 1 1/2 pounds ripe tomatoes, cored and halved
- 1 poblano pepper, cored, seeded, and chopped
- 1 Persian cucumber or 1/2 cup diced cucumber
- 1 clove garlic, smashed
- 1/2 green bell pepper, seeded and chopped
- 1/2 cup cilantro leaves
- 1/4 cup diced red onion
- Juice of 1/2 a lime
- 1/4 cup of the best extra virgin olive oil you can buy
- 1 teaspoon kosher salt
- Sliced avocado, for serving
- 8 ounces peeled and deveined small shrimp
- 2 cloves garlic
- 1 tablespoon olive oil, plus more for brushing
- 1/2 teaspoon sumac
- 1/4 teaspoon white pepper
- 1/4 teaspoon kosher salt
- Combine all gazpacho ingredients, except the avocado in a blender (do this in batches depending on the size of your blender). And blend on high until very smooth. Taste and add more salt or lime juice if needed. Chill in the refrigerator for at least 30 minutes.
- Combine all the shrimp ingredients in a medium bowl.
- Light the grill to medium heat or place a grill pan over medium heat. Once hot, brush grates with a little oil.
- Place shrimp on grill and grill until pink and firm, about 2 minutes per side.
- To serve: Ladle soup into chilled bowls and garnish with avocado slices and a few grilled shrimp.