I prefer chunky gazpachos and the is my favorite. Lots of layers of flavors with all of the vegetables and herbs. Serve with a smoked gouda grilled cheese as a nice complement.
*See Kitchen Notes for more information.
To the blender, add the garlic and all but about 4 to 5 leaves of basil. Puree for 30 seconds. Pour into bowl with the rest of the tomatoes.
Add the rest of the chopped vegetables, 1 tablespoon olive oil, chopped olives, olive brine and vinegar.
If soup is too thick, add 1 cup or more of V8 juice for desired consistency.
Taste. Season to taste with salt and pepper.
Refrigerate at least 6 hours, or overnight preferably. Remove from the refrigerator about 30 minutes before serving.
Dish into soup bowls and garnish with freshly chopped mint leaves and a drizzle of EVOO.
Tomatoes and V8 - Like any gazpacho it's best with the freshest ingredients, so vine-ripened garden tomatoes, local tomatoes, or meaty heirlooms are a must. Romas are quite meaty but any meaty tomato works. If the tomatoes don't have a lot of juice, you may need to add a cup or more of V8 juice or tomato juice.
EVOO - Add 1 tablespoon good quality olive oil to the soup, the for the serving drizzle, you can use an infused EVOO. Infused oils that work quite well are garlic infused, dill infused, or, for a spicy touch, a red chile infused.
Sugar - It you find it a little acidic, which it can become after a couple of days in the refrigerator, add just a touch of sugar. You won't even taste the sugar, but it will calm the acidity. With good tomatoes, you shouldn't need to sugar.
For spicy gazpacho - Substitute the olive brine with brine from pickled jalapeno or add a minced jalapeno pepper or some chopped green chile.
Serve this gazpacho with
Recipe author: MJ of MJ's Kitchen