Summer gazpacho

Fresh tomato flavor shines through thanks to a simple preparation trick

This chilled soup is a classic hot-weather meal, but some versions can fall flat. Freezing the vegetables first enhances their flavor, says Mikaela Reuben, a nutrition consultant and chef based in Vancouver, Canada. A splash of sherry vinegar adds an extra note of brightness.

Serves 6

Photography and styling by Jenny Huang


10 on-the-vine tomatoes, cut into quarters and de-seeded
2 cloves of garlic, pressed
1 medium jalapeño, chopped very finely
1 English cucumber, peeled and de-seeded, cut into medium-sized pieces
1 large red pepper, stem and seeds removed, roughly chopped
¼ medium red onion, roughly chopped
1½ teaspoons sea salt
2 tablespoons sherry vinegar
1 cup plus 2 tablespoons olive oil
¼ teaspoon black pepper
Chives, finely diced


In a large mixing bowl, toss the tomatoes, garlic, jalapeño, cucumber, pepper, and onion with sea salt. Let sit for at least 30 minutes.
Put a colander in a deep bowl. Pour vegetables into the colander. Set aside the liquid in the bowl.
Spread the vegetables on a parchment-lined baking sheet. Place in the freezer for 30 minutes, or until partially frozen. Remove and let them thaw completely.
In a high-speed blender, combine thawed vegetables, the reserved liquid, vinegar, olive oil, and black pepper. Blend on medium-high for up to five minutes, or until smooth. Stop to stir often.
Pour the chilled soup through a colander into a large bowl. Use a spatula to remove any tough tomato or red pepper skin.


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