We like to ladle gazpacho into chilled heavy mugs as a sippable summer first course while the steaks are grilling. Garnish each portion with a crisp fresh scallion.
Makes 8 to 10 portions.
- 6 large ripe tomatoes
- 2 red bell peppers
- 2 medium-size yellow onions
- 2 large shallots
- 2 large cucumbers
- ½ cup red wine vinegar
- ½ cup olive oil
- 1½ cups canned tomato juice
- 3 eggs, lightly beaten
- ½ cup chopped fresh dill
- Pinch of cayenne pepper
- Salt and freshly ground black pepper, to taste
- Wash the tomatoes and peppers. Core and coarsely chop the tomatoes; save the juices. Stem, seed, and coarsely chop the peppers. Peel and coarsely chop the onions and shallots. Peel, seed, and coarsely chop the cucumbers.
- In a bowl whisk together the vinegar, olive oil, reserved tomato juices, canned tomato juice, and eggs.
- In a blender or a food processor, purée the vegetables in small batches, adding the tomato juice mixture as necessary to keep the blades from clogging. Do not purée completely; the gazpacho should retain some of its crunch.
- Stir in the dill, cayenne, and salt and pepper. Cover and chill for at least 4 hours.
- To serve, stir, taste, and correct the seasoning, and ladle into chilled soup bowls or mugs.