Garlic Gazpacho

Gazpacho is the original raw-food cooking, born in Andalusia where summer heat made anything but a cold blender soup feel like punishment. This version doubles down on the garlic, giving the soup a peppery sharpness that mellows as it chills.

Use the ripest tomatoes you can find. The whole thing rises and falls on the tomato quality. Mealy, pale, off-season grocery-store tomatoes give a thin, sad gazpacho. Heirlooms or peak-summer Romas, soft enough to dent with your thumb, are what you want.

Peel the tomatoes for the smoothest texture. Score an X in the bottom of each, drop in boiling water for 30 seconds, then plunge into ice water. Skins slip right off. Skip this and the gazpacho has tough little bits of skin throughout.

The split between blended and chopped vegetables is what separates a good gazpacho from a great one. Blending half makes a smooth base. Reserving the other half as a chunky garnish gives every bite textural contrast and lets diners customize their own bowl.

Chill at least two hours, ideally overnight. Cold gazpacho lets the flavors meld and the garlic edge softens. Served lukewarm it tastes raw and one-note.

Pro Tips

• Add the olive oil at the very end, blended in just before serving. Long contact with the acid in the tomatoes can turn the oil bitter.
• Stale bread is the traditional thickener. Tear in 2 slices of day-old crusty bread when blending for a richer, more authentic Andalusian texture.
• Strain through a coarse sieve for restaurant-style smoothness, push solids through with a spatula.
• Serve in chilled bowls. Room-temperature dishes warm the soup quickly.

Variations

• Gazpacho blanco: skip the tomatoes and bell pepper, add 1 cup almonds and a slice of bread blended with the cucumber for a white Andalusian version.
• Add 1 jalapeño seeded and chopped to the blender for extra heat.
• Float a poached shrimp or a slice of avocado in each bowl for a heartier presentation.