Gazpacho may be a time-honored summer recipe, but it’s one that I wasn’t a fan of in the past. Maybe it was too chunky, or even too cold, but I’ve recently rediscovered this classic and now I am hooked. I’ve made half a dozen varieties over the past month, incorporating a different mix of fresh ingredients from my garden or the farmers market, and each version has been summery, fresh, and vibrant from the fresh herbs and juicy — preferably heirloom — tomatoes.
Although most recipes call for chilling the gazpacho, I prefer to serve my version at room temperature. This particular recipe has a lovely sweetness from the beets, which are just now appearing at the local markets, and the fresh oregano, along with the drizzle of oregano-infused olive oil, brings an unexpected spiciness to the dish.
Late Summer Gazpacho
3 medium-sized ripe tomatoes, any variety, roughly chopped
2 small beets, peeled and boiled or steamed until tender
3 garlic cloves, peeled and roughly chopped
2 sprigs of fresh oregano, several beautiful leaves reserved for garnish
¼ cup fresh basil, loosely packed
Salt & pepper to taste
Several cherry or pear tomatoes in different colors for garnish
1 tablespoon oregano-infused olive oil* or any other olive oil
This delicious recipe is quick to assemble. Put first five ingredients into a blender and purée on high for 20+ seconds until gazpacho is smooth. Add salt and pepper to taste. Pour into serving bowls and drizzle with the olive oil. Garnish with halved cherry tomatoes and reserved oregano leaves and serve immediately.
- The herb combination can be switched up to whatever you have that’s fresh. For instance, chives are delicious as a garnish and in the soup as well.
- Experiment with the ingredients: it’s wonderful with just tomatoes, and creamier with the addition of ripe avocados.
- Due to the beautiful hue of this gazpacho, white bowls will really make the color POP.
- This is a great soup to serve for a dinner party since it can be made several hours ahead of time and refrigerated until you are ready to serve — or, if you also like your gazpacho room temperature like I do, just take it out of the refrigerator about 30 minutes before serving to take off the chill.