Tom’s Kitchen: Gazpacho for a Hot Summer

Everyone chill—I've got this. Tom Philpott

Let our journalists help you make sense of the noise: Subscribe to the Mother Jones Daily newsletter and get a recap of news that matters.


Much of the East Coast has been gripped by a brutal heat wave. Here in Austin, we call such weather “summer.” It’s the time of year when I grope for ways to feed myself while applying as little heat as possible. And one of my go-to hot-weather dishes in gazpacho, the iconic tomato-based raw soup of Spain.

There are nearly as many styles of gazpacho as there are households in Andalucía, the southern province where it was born. There are smooth versions, chunky versions, some thickened with bread, some not. I love them all. This time around, wilting from a stretch of high-90s weather, I wanted a simple, light, even drinkable gazpacho—and a spicy one. I learned many years ago on a searing-hot Mexican beach that eating fiery foods had the paradoxical effect of helping me reconcile with the heat.

But you don’t want your gazpacho to end up too spicy—lest (as has happened to me) you be accused of serving your friends and family salsa disguised as soup. You want just enough heat to tickle the back of the throat, whetting the palate for another sip. So add whatever chile you use in small amounts and adjust upward as needed. I used something I can’t live without in summertime: sliced red jalepeño chiles I had put up in apple-cider vinegar. Adding a couple of slices at a time to the blender and tasting between whirs, I nailed my desired level of heat.

To further confound the salsa charge, you’ll want to enliven it with a couple of herbs that aren’t cilantro, which is often found in Mexican salsas. Parsley and chives do the trick.Traditional gazpacho relies on sherry vinegar to add a little zest. This is an excellent choice; but I used a splash or two of the cider vinegar from my jar of chiles.

Serve this gazpacho as an appetizer with toasted bread dipped in olive oil. Provecho!

 

Texas Summer Gazpacho
Makes about four servings.

About 1.5 pounds assorted ripe tomatoes, cored and chopped
1 cucumber, about a half pound, sliced lengthwise, seeds removed with the scrape of a spoon
1 clove garlic, crushed and peeled
1 small shallot, peeled and sliced
1 small red-hot chile pepper, sliced; or several slices of pickled chile pepper; or, simply, crushed red chile flakes
1 tablespoon vinegar—sherry or apple cider—and a little more if needed
Sea salt and freshly ground black pepper, to taste
Several sprigs of parsley, coarsely chopped
Several chives, coarsely chopped

For garnish:
Extra-virgin olive oil
More parsley and/or chives, finely minced

Put about half of the tomatoes into a blender and whir until smooth. (This will make room for the rest.) Now add everything else, holding back some of the chile, and leaving out the the garnishes. Whir until smooth. Taste, and consider whether adding more salt, chile, or vinegar is desirable. Adjust accordingly, and whir again. Place the blender in the fridge for at least an hour to chill, and put some small drinking glasses, one for each serving, into the freezer.

When you’re ready to serve, remove the blender of gazpacho from the fridge and give it one last whir. To serve, fill each chilled glass about three-quarters way with gazpacho, and add a dash of olive oil. Stir with a spoon to incorporate, and top with chopped herbs. Encourage everyone to sip it like a beverage.

Store any leftovers in a glass jar with a tight-fitting lid, in the fridge. It will hold peak flavor for about 24 hours.

IT'S NOT THAT WE'RE SCREWED WITHOUT TRUMP:

"It's that we're screwed with or without him if we can't show the public that what we do matters for the long term," writes Mother Jones CEO Monika Bauerlein as she kicks off our drive to raise $350,000 in donations from readers by July 17.

This is a big one for us. It's our first time asking for an outpouring of support since screams of FAKE NEWS and so much of what Trump stood for made everything we do so visceral. Like most newsrooms, we face incredibly hard budget realities, and it's unnerving needing to raise big money when traffic is down.

So, as we ask you to consider supporting our team's journalism, we thought we'd slow down and check in about where Mother Jones is and where we're going after the chaotic last several years. This comparatively slow moment is also an urgent one for Mother Jones: You can read more in "Slow News Is Good News," and if you're able to, please support our team's hard-hitting journalism and help us reach our big $350,000 goal with a donation today.

payment methods

IT'S NOT THAT WE'RE SCREWED WITHOUT TRUMP:

"It's that we're screwed with or without him if we can't show the public that what we do matters for the long term," writes Mother Jones CEO Monika Bauerlein as she kicks off our drive to raise $350,000 in donations from readers by July 17.

This is a big one for us. So, as we ask you to consider supporting our team's journalism, we thought we'd slow down and check in about where Mother Jones is and where we're going after the chaotic last several years. This comparatively slow moment is also an urgent one for Mother Jones: You can read more in "Slow News Is Good News," and if you're able to, please support our team's hard-hitting journalism and help us reach our big $350,000 goal with a donation today.

payment methods

We Recommend

Latest

Sign up for our free newsletter

Subscribe to the Mother Jones Daily to have our top stories delivered directly to your inbox.

Get our award-winning magazine

Save big on a full year of investigations, ideas, and insights.

Subscribe

Support our journalism

Help Mother Jones' reporters dig deep with a tax-deductible donation.

Donate