Salmonella-tainted tomatoes aside, gazpacho is about the healthiest thing you can eat, and I look forward to having some decent vegetables to make it with every year.
It’s pretty good with tomato juice, but I really prefer to use fresh tomato puree. I’m really not a fan of spicy tomato, and I go on the clean vegetal side. It really highlights the late spring vegetables that start to show up at the market in early June.
4-6 large tomatoes, quartered
2-3 medium tomatoes, diced
2 spring onions, diced
2 cucumbers, diced (or 4 kirbies – sweeter)
~10 basil leaves, chiffonade
salt & pepper
good ev olive oil
I use the plastic dough blade of my food processor to beat the crap out of the tomatoes – just quartered; peeling, coring and seeding not required – then run them through the finest disk on my food mill to remove the seeds, cores, and any remaining skin. The plastic blade won’t nick the seeds, which can be bitter. I used to just do this in the food mill, but it took >forever< and is about 50 times faster using the food processor first.
Use about 2-3 cups of the puree for the soup, but it really depends on how liquidy you like it. I like lots of chunks. Whatever you don’t use will keep in the fridge for a few days. I’m sure it would freeze well, though I’ve never done that.
Add the diced vegetables and basil leaves, and salt and pepper lightly. Stir in a drizzle of olive oil (on the order of 1-2 tbsp) until it thickens slightly. Cover and refrigerate for a few hours. Stir, taste, add more salt and pepper. You’ll need more than you think because it has less impact when served cold.