This is a simple and delicious recipe that I have developed over time and, truth be told, I take liberties with it when I am short on one vegetable or another, so don’t stress about quantities. The critical ingredient is fresh, ripe, local tomatoes, really good olive oil and a trick I learned from my friend and amazing chef, Marc Leandro: Sweat the tomatoes in olive oil and salt before blending everything together. Don’t skip this step!
Ingredients
- 4 pounds ripe tomatoes
- 2 tablespoons flaky Malden sea salt, plus more for garnish
- 2 tablespoons extra-virgin olive oil
- ½ small red onion, peeled and diced
- 2 large leeks or 1 bunch spring onions, cleaned and chopped
- ½ red bell pepper, seeded and chopped
- ½ green bell pepper, seeded and chopped
- 2 cucumbers, peeled, seeded and chopped
- 4 stalks celery with leaves, chopped
- 2 cloves garlic, minced
- ½ bunch flat-leaf parsley, reserving some for garnish
- ½ cup basil, reserving some for garnish
- ½ cup arugula
- ¼ cup balsamic vinegar
- ¼ cup Champagne vinegar
- ½ cup good-quality extra-virgin olive oil, plus more for garnish
- 1 (46 ounce) jar organic tomato juice
- 8 very thin slices prosciutto for optional garnish
- Thickly sliced French or sourdough baguette (optional for serving)
- Goat cheese (optional for serving)
Preparation
In large pot of boiling water, submerge the tomatoes, a few at a time, for 30 seconds each. Remove, rinse under cold water, then peel, seed and roughly chop and place in a large bowl. Add salt and 2 tablespoons olive oil and toss to coat. Let sit for 1 hour. Meanwhile, prep the remaining ingredients.
In a large nonreactive bowl, combine the remaining ingredients (except the prosciutto garnish). Cover and refrigerate for at least 1 hour or overnight.
Next, divide the veggie mixture in half. Place 1 half into a food processor or blender and purée until smooth and pour into large bowl or stockpot. Place second half of mixture into a food processor and pulse 3 to 4 times, until the veggies are uniformly minced to a desired consistency so the gazpacho has some texture. Combine with the smooth purée, stir, taste for seasoning and chill until ready to serve.
To prepare the garnish, preheat the oven 375°F. Place the prosciutto slices on a lined baking sheet. Bake 8 to 10 minutes and remove from oven. It will crisp as it cools. Cut into small pieces.
To serve, ladle gazpacho into 8 soup bowls and garnish with finely chopped herbs, crispy prosciutto, a drizzle of olive oil and a pinch of Malden salt. Serve with pieces of thickly cut toasted bread smeared with creamy goat cheese—and a glass of rosé!
About this recipe
WINE PAIRING: 2018 Tipsy Rose, rosé of Pinot Noir—This season’s pairing is a bit personal. Tipsy Rose is my own label that I have produced at a custom-crush facility in Calistoga, in California’s Napa Valley. Producing a wine is something I have always dreamed of doing. Having started just three years ago, this rosé is my favorite thus far. While it’s only available at Newport Wine Cellar & Gourmet, I am so excited about this delicious rosé that I wanted to share it with you all. It is a rosé made from 100% organic Pinot Noir grapes sourced from Carneros with abundant fruit, bright acidity and a touch of tannins.
—Maria Chiancola, Newport Wine Cellar & Gourmet, Newport.
