This past weekend I spent a most relaxing weekend with my friends Malcolm James Kutner and Christian Leone. Over the course of a 24-hour period, I had gazpacho no less than three times. By far, my favorite was the spicy gazpacho that Malcolm picked up from Round Swamp Farm in East Hampton. In all honesty, it was probably the best gazpacho I’ve ever eaten outside of Spain. While this recipe comes close to replicating the flavor of Round Swamp Farm’s gazpacho I will continue to count the days until I can have the real thing again next summer.
2 cups diced seeded peeled cucumber
1 cup chopped celery
1 cup chopped green onions
2 small fresh jalapeño chili, or to taste, seeded and chopped
2 1/2 pounds vine-ripened tomatoes, peeled and chopped
1 slice white bread, torn into pieces
1/4 cup olive oil
1/4 cup drained capers
2 tablespoons red wine vinegar
1 tablespoon chili powder
2 garlic cloves
ice water for thinning soup
Working in batches, coarsely puree cucumber, celery, green onions, chilies and next 7 ingredients in blender. Force purée through a coarse sieve into a bowl and chill soup at least 6 hours or overnight. Thin soup with ice water before serving.