Chunky Gazpacho

This gazpacho keeps things chunky on purpose. Instead of blending everything smooth, diced cucumber, green bell pepper, carrots, celery, scallions, and fresh tomatoes float in a well-seasoned tomato juice base. Every spoonful has a different crunch.

The base gets its kick from a combination of Worcestershire sauce, hot sauce, pressed garlic, and lemon juice stirred into canned tomato juice. A tablespoon of sugar might seem odd in a savory soup, but it rounds out the tomato’s natural acidity and keeps the flavor from being one-note tart. Olive oil emulsified into the juice adds body and richness.

Chilling overnight is what makes this gazpacho great. Four hours minimum, but overnight is better. The vegetables release their juices into the tomato base, the seasonings meld, and the flavors deepen into something that tastes like a garden in a bowl.

Seasoned croutons on top add the only warm, crunchy element against all that cold, crisp vegetable.

Kitchen Tips

• Dice the vegetables small and uniform. Big chunks are hard to eat with a spoon and don’t absorb the seasoned juice as well.
• Mix the liquid base thoroughly before adding the vegetables. The oil and seasonings need to be fully dissolved.
• Taste after chilling and adjust the salt, lemon juice, and hot sauce. Cold dulls flavors, so it may need a bit more seasoning than you’d expect.
• Serve in chilled bowls to keep it cold longer at the table.

Variations

• Add diced avocado just before serving for a creamy element.
• Swap lemon juice for sherry vinegar for a more traditional Spanish gazpacho flavor.
• Stir in a handful of fresh cilantro or basil right before serving for an herbal lift.