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This recipe was originally posted in the New York Times’ cooking column and was sent to us by one of our wonderful customers, who suggests using our Firehouse Blend Olive Oil.

Print Recipe
Best Gazpacho (According to the New York Times)
Course Main Dish
Cook Time 20 minutes, plus chilling time
Servings
servings
Ingredients
  • About 2 lbs ride red tomatoes, cored and roughly cut into chunks
  • 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
  • 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
  • 1 small mild onion (white or red), peeled and roughly cut into chunks
  • 1 clove garlic
  • 2 tsp sherry vinegar, more to taste
  • salt to taste
  • 1/2 cup cup extra-virgin olive oil, more to taste, plus more for drizzling We suggest our Firehouse Blend
Course Main Dish
Cook Time 20 minutes, plus chilling time
Servings
servings
Ingredients
  • About 2 lbs ride red tomatoes, cored and roughly cut into chunks
  • 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
  • 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
  • 1 small mild onion (white or red), peeled and roughly cut into chunks
  • 1 clove garlic
  • 2 tsp sherry vinegar, more to taste
  • salt to taste
  • 1/2 cup cup extra-virgin olive oil, more to taste, plus more for drizzling We suggest our Firehouse Blend
Instructions
  1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
  2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
  3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
  4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.
Recipe Notes

This recipe was originally posted in the New York Times' cooking column and was sent to us by one of our wonderful customers who suggests using our Firehouse Blend Olive Oil.

"The recipe is especially timely as I harvested the vegetables (cucumber, pepper and tomatoes) from my garden which reinforces the notion that simple recipes with quality ingredients can be spectacular." - Barbara

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