Summer Garden Vegetable Gazpacho

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When preparing this soup, usage the freshest, astir perfectly ripe locally grown nutrient you tin find.

Chef Richard Hamilton offers 2 interpretations of this well-known rootlike soup: One is simply a consomme of axenic juices extracted from chopped vegetables by salting them and letting them drip done cheesecloth overnight successful the refrigerator. The different is simply a velvety-smooth puree that has been passed done a fine-mesh strainer. The consomme mentation yields little soup; it is thinner but much refined than the thicker, much important pureed version. (Hamilton prefers the consomme.)

What makes some renditions radiance is the garnish of colorful vegetables chopped into a precise good dice known arsenic a micro-brunoise. In its pureed state, the gazpacho could easy basal successful arsenic a healthful summertime condiment for poultry oregon fish.

In either case, this goes faster if 2 radical are doing the prep work. The vegetables for the consomme request astatine slightest 1 time to drain.

Adapted from Restaurant Local cook Richard Hamilton.

Ingredients

measuring cup

Servings: 8 Makes 4 cups

For the gazpacho

1 1/2 cups peeled, seeded and coarsely chopped cucumber, preferably European cucumber
1 1/2 cups seeded and coarsely chopped tomatoes, preferably precise ripe
3/4 cupful seeded and coarsely chopped greenish doorbell pepper
3/4 cupful coarsely chopped reddish onion
1/4 cupful coarsely chopped saccharine vidalia oregon maui onion
1 stemmed and seeded jalapeño pepper, chopped (optional)
1 spoon minced garlic
1 tablespoonful extra-virgin olive oil
Salt
Freshly crushed achromatic pepper
Cayenne pepper
Several sprigs of thyme (for the consomme mentation only)
1/4 cupful herb paste (for the pureed mentation only)

For the micro-brunoise

1 cupful peeled, seeded and precise finely diced cucumber (cut into 1/4-inch dice oregon smaller)
1 cupful seeded and precise finely diced greenish doorbell pepper
1 cupful seeded and precise finely diced tomato
1 cupful precise finely diced reddish onion
1 cupful finely chopped chives
1 tablespoonful thyme leaves
Salt
Freshly crushed achromatic pepper
1 tablespoonful achromatic vinegar
1 tablespoonful freshly squeezed citrus juice
8 sprigs chervil leaves (optional)
1 spoon balsamic vinegar

Nutritional Facts

Per half-cup serving (for consomme)

Calories
33
Carbohydrates
7 g
Sodium
267 mg
Protein
1 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Restaurant Local cook Richard Hamilton.

Tested by Jill Grisco.

Published March 12, 2026