On our way back home from my niece Camille’s baptism in Georgia, William and I stopped at a farm stand and picked up a basket of tomatoes, among other late-summer bounty. Since we haven’t seen a stellar Miami tomato in months, I decided to embrace their tomato-ness with a batch of our favorite gazpacho.
And I’m not talking about a souped-up version with loads of veggie diversity. Just tomatoes and a few choice ingredients: olive oil, garlic, smoked paprika, red wine vinegar and salt. This recipe couldn’t be simpler.
On the side, I served thick slices of no-knead bread in a hurry topped with lemony herbed ricotta (ricotta, basil, oregano, rosemary, a squeeze of lemon and salt) and sea salt.
Simple Gazpacho
5 medium tomatoes, quartered and seeded
2 cloves garlic, roughly chopped
1 1/2 teaspoons red wine vinegar
1/3 cup extra virgin olive oil
1 teaspoon smoked paprika
1/2 teaspoon kosher salt (or more to taste)
Instructions
Combine ingredients in a blender, and puree. Chill for at least 1 hour, and serve.
Serves 2 to 3