Blender Gazpacho

Blender gazpacho takes the traditional Spanish chilled soup and trims it down to its absolute essentials. Three ripe tomatoes, a cucumber and a half (with one half held back for garnish), half a green bell pepper, and a few seasonings whir together in a blender for three seconds. Just enough to break everything down into a chunky soup without pureeing into baby food.

The three-second blend is the key. Real gazpacho should have texture. You want vegetable bits visible in the soup so each spoonful gets a different bite. Blend longer and you end up with a smooth tomato puree. Blend shorter and the cucumber stays in unappetizing chunks.

Rice vinegar in place of the traditional sherry vinegar gives a milder, slightly sweeter acidity that pairs cleanly with the cold vegetables. The teaspoon of liquid aminos (a fermented soy product available at health food stores) adds umami depth that ordinary salt cannot. Tamari or low-sodium soy sauce works as a substitute.

Chill the soup for at least an hour before serving. Like most cold soups, gazpacho needs time for the flavors to meld and the temperature to drop. Garnish each bowl with the reserved diced cucumber for fresh crunch.

Kitchen Tips

• Use the ripest tomatoes you can find. Underripe tomatoes give pale, thin gazpacho. Ripe summer tomatoes give rich, full-flavored soup.
• Salt the chopped tomatoes lightly and let them rest 5 minutes on a paper towel before blending. Removes excess water that would dilute the soup.
• Half a teaspoon of fresh chile is what the recipe specifies for warmth. Adjust up or down to taste.
• Serve in chilled bowls or glasses. Cold gazpacho in a warm bowl loses temperature within a minute.

Variations

• Use zucchini in place of cucumber for a slightly grassy, more vegetal soup.
• Add 1 chopped garlic clove and 1 tablespoon olive oil for traditional Spanish character.
• Top with diced avocado, crumbled feta, or chopped fresh basil for finishing variation.