📝 About This Recipe
This vibrant, low-sodium masterpiece captures the essence of a Spanish summer without the need for added salt. By utilizing peak-season heirloom tomatoes and a splash of sherry vinegar, we unlock a natural umami depth that dances on the palate. The addition of a handcrafted herb oil provides a luxurious mouthfeel and a burst of aromatic freshness that elevates this humble chilled soup into a gourmet experience.
🥗 Ingredients
The Soup Base
- 2.5 pounds Heirloom Tomatoes (very ripe, cored and roughly chopped)
- 1 large English Cucumber (peeled and chopped)
- 1 large Red Bell Pepper (seeded and chopped)
- 1/2 Green Bell Pepper (seeded and chopped for traditional bite)
- 1/2 small Red Onion (soaked in cold water for 10 minutes to mellow the bite)
- 2 pieces Garlic Cloves (germ removed for a smoother flavor)
- 3 tablespoons Sherry Vinegar (adds essential acidity and depth)
- 1/4 cup Extra Virgin Olive Oil (high quality, cold-pressed)
The Herb Infusion & Garnish
- 1/4 cup Fresh Cilantro (leaves and tender stems)
- 1/4 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 2 tablespoons Fresh Chives (finely minced)
- 5-6 pieces Fresh Basil Leaves (torn)
- 2 tablespoons Extra Virgin Olive Oil (for the herb drizzle)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Smoked Paprika (Pimentón) (provides a 'salty' smoky illusion)
👨🍳 Instructions
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1
Prepare the vegetables by washing them thoroughly. Core the tomatoes, peel the cucumber, and remove the seeds from the bell peppers.
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2
Mince the red onion and soak it in a small bowl of ice-cold water for 10 minutes. This removes the harsh sulfurous bite, ensuring it doesn't overpower the delicate tomatoes.
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3
In a high-speed blender, combine the chopped tomatoes, cucumber, red and green bell peppers, and the drained red onion.
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4
Add the garlic cloves, sherry vinegar, and the 1/4 cup of extra virgin olive oil to the blender.
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5
Pulse the mixture several times until you reach your desired consistency. For a traditional 'salmorejo' style, blend until completely smooth; for a rustic feel, leave a few small chunks.
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6
Taste the base. Since this is a low-sodium recipe, focus on the acidity. If it feels flat, add an extra teaspoon of sherry vinegar or a squeeze of fresh lemon juice.
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7
Pour the gazpacho into a large glass bowl or pitcher. Cover tightly and refrigerate for at least 2 hours, though overnight is best to allow the flavors to marry.
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8
While the soup chills, prepare the herb oil. In a small food processor or using a mortar and pestle, blend the cilantro, parsley, basil, and 2 tablespoons of olive oil until bright green and emulsified.
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9
Just before serving, remove the soup from the fridge and give it a vigorous stir. The olive oil may have thickened slightly, which is normal.
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10
Ladle the chilled soup into chilled bowls. This helps maintain the refreshing temperature during the meal.
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11
Drizzle a teaspoon of the fresh herb oil over each bowl in a circular motion.
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12
Finish with a generous dusting of freshly cracked black pepper, a pinch of smoked paprika, and a sprinkle of minced chives for texture.
💡 Chef's Tips
Always use the highest quality tomatoes you can find; if they aren't sweet, the soup will be lackluster. If the soup feels too thin, blend in a small piece of day-old crustless sourdough bread (low-sodium variety) to add body. To mimic the 'hit' of salt, increase the amount of black pepper and sherry vinegar slightly. Ensure your garlic is fresh; old garlic with green sprouts will turn the soup bitter. For a crystal-clear version, you can strain the blended mixture through a fine-mesh sieve, though you lose some fiber.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a citrus-heavy vinaigrette. Pair with low-sodium whole-grain crackers or toasted unsalted baguette slices. Accompany with a chilled glass of sparkling water infused with cucumber and mint. Top with a few grilled unsalted shrimp for added protein and a smoky contrast. Serve in small espresso cups as a refreshing 'amuse-bouche' for a summer dinner party.