Shared by Eitan Bernath
![Gazpacho with a drizzle of olive oil and freshly cracked pepper, with a side of white wine and lemons.](https://images.prismic.io/jewishfoodsociety/112fef2b-6156-4f84-85df-6eee9caa0c29_GAZPACHO_V2.jpeg?auto=compress,format&rect=23,0,1455,1000&w=1600&h=1100)
Feel free to use fresh tomatoes that are in season for Eitan's gazpacho during the summer months!
Read more about his family in "The Summer Soup That’s a Signature of Eitan Bernath’s Grandma Bobbie."
In a high powered blender or food processor, combine all the ingredients, adding salt and black pepper to taste, except for the olive oil. Process until the mixture resembles a chunky salsa. Then, on low speed, slowly stream in the olive oil. Taste and adjust the gazpacho with additional salt, black pepper and/or sugar, as needed.
Transfer the mixture to a resealable container and refrigerate until fully chilled, at least 2 hours, Once chilled, divide the mixture among the bowls and top each with a drizzle of olive oil.
Excerpted from Eitan Eats World by Eitan Bernath (Clarkson Potter). Copyright © 2022.