Use this Simple Spanish Gazpacho recipe when your tomatoes are so good, you don’t want any other flavors getting in the way.
Adapted from the excellent Simple Spanish Food website. It’s meant to be drunk from a glass or cup. 2 servings.
1 lb nice tomatoes
1 clove garlic, peeled and chopped
2 T good olive oil
1/2 t Kosher salt
1 t champagne vinegar
Method: Put the garlic into the blender along with salt, oil and vinegar. Blend to pulverize the garlic. Wash the tomatoes; remove stem and any bad bits and coarsely chop. Add to blender and blend until liquefied. Refrigerate at least 2 hours before serving.
Note: If the flavor seems too sunny and one-dimensional, try adding a dash of Tabasco, a bit of salt or an extra splash of vinegar.