as we start to enter our favorite time of year – that of warmth, tomato season, magical summer light – it's also an invitation for gazpacho, a beloved classic that is one of the first foods daniela can remember eating as a child. sweet with a hint of acid, smooth with an (optional) bite of cucumber, salty with a sprinkling of course pepper. Served chilled, and – may we suggest – in the ENDAVANT BOWL, it is the ideal snack, appetizer, or picnic staple.
DANIELA'S GAZPACHO RECIPE
WHAT YOU'LL NEED
around 1 kilo red flavorful tomatoes, chopped
1 long, light green pepper (not pictured above, woops), chopped
1 cucumber, peeled and roughly chopped (optional garnish: finely chop some and save it to sprinkle on top before serving)
1 smallish white or yellow onion, peeled and chopped
1 clove garlic (optional), chopped
3 tsp sherry vinegar (the best you can find, this is what turns a regular gazpacho into a spectacular one)
salt (depending on which kind you use, a few generous pinches)
½ cup or so extra-virgin olive oil, plus more for drizzling
freshly ground black pepper
THEN...
1. combine all the ingredients in a food processor or with an immersion blender, except the black pepper, save some for the garnish.
2. if you prefer your gazpacho smooth, strain the mixture. If you don't mind a bit of texture to it, just blend it for long enough that it's drinkable and the ingredients are well combined. taste to see if it needs any more salt or vinegar. leave it to chill in the fridge for a few hours or even overnight.
3. serve (in the Endavant Bowl!) adorned with chopped cucumber, an extra drizzle of green-golden olive oil, freshly cracked black pepper, and perhaps a tiny splash of sherry vinegar.
enjoy!