When summer brings with it the very best tomatoes, peppers and cukes of the season, it’s time to make gazpacho. It occurred to me recently, over a Greek-style salad tossed with a creamy dressing, that a creamy version of this chunky chilled soup would be delicious — it’s like a sippable salad, perfect for the patio.
Pick the best from the market or your garden.
Roughly chop everything; quantities don’t much matter.
Blitz in the food processor to a chunky soup.
Creamy Caesar Gazpacho
adapted from Epicurious, May 2001
2 cups chopped fresh plum tomatoes
1 small red, green or yellow pepper, seeded and chopped
1/2-1 English cucumber, chopped
1/4 cup finely chopped red onion
1/3 cup olive oil
Juice of half a lemon
1/4 cup red wine vinegar
2 Tbsp. finely minced parsley (optional)
2 garlic cloves, crushed
2 cups tomato juice
1/2-1 cup creamy Caesar dressing
salt and freshly ground pepper, to taste
garnish (optional): chopped parsley, minced red onion, chopped olives
In a large bowl, mix everything together. Season with salt and pepper and chill for at least 4 hours. Garnish with chopped parsley, minced red onion, and chopped olives, or drizzle with extra olive oil if desired. Serves lots.