Some people have His and Hers towels. Alan and I have His and Hers Gazpacho recipes. And there is much debate in our kitchen about which is the favorite. I honestly love them both. Alan’s is a Mexican style gazpacho with chunks of tomato, cucumber and avocado, spiced with cumin, garlic and cilantro. It’s wonderful. I love it. It’s a LOT of chopping. My preferred version is a Seville Style Gazpacho. Simple, bright flavors, blended smooth until the soup is the texture of cool velvet. It also involves minimal chopping, lets the blender do the bulk of the work and has a short ingredient list. If you’ll remember, we have a new baby in our house. I’ll let you guess which gazpacho recipe has been on repeat in our kitchen all summer. You got it- Seville style gazpacho all the way. As the tomato, the gorgeous star of the summer farmer’s market is about to take its final bow of the season, this Seville Style Gazpacho is the perfect way to bid summer adieu.
And as you can see here (LOOK, Mom- I made a VIDEO- so proud of myself!) it takes less than 10 minutes to put the gazpacho together.
Seville style gazpacho + bagette + charcuterie plate = My Perfect Summer Meal. (That requires no actual cooking).
I hope you enjoy this as much as we do. While this is super easy peasy- please, please do not skip the straining step. This is what makes the soup so insanely smooth, silky and luxurious. This is next level gazpacho. Also, good quality olive oil is a must. You can go read here about our favorite olive oil we order twice a year from Italy. The ordering window actually opens soon, so go read about the amazing meal we had with the producers and get on their email list to have this amazing elixir shipped to your front door. How many of you ordered the oil last year? And what were your thoughts? I want to know.
If you are working with basic grocery store options for your olive oil- Bertoli is a good choice. Just make sure it is fresh. Olive oil does not age like wine. Fresh is best.
Recipe adapted from New York Times Best Gazpacho