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Shared by Eitan Bernath

Gazpacho With Fresh Peppers

Yield: 4-6 servingsTime: 15 min

Shared by Eitan Bernath

Gazpacho with a drizzle of olive oil and freshly cracked pepper, with a side of white wine and lemons.
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

Gazpacho With Fresh Peppers

Yield: 4-6 servingsTime: 15 min

Family Journey

Silver Lake, New York
New York City

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."

Ingredients

  • 1 (28-ounce) can whole peeled tomatoes
  • 1 Persian cucumber, cut into large pieces
  • 1 red bell pepper, cut into large pieces
  • 1 yellow bell pepper, cut into large pieces
  • 1-2 medium jalapeños, cut into large pieces 
  • 1 small shallot, roughly chopped
  • ¼ cup sherry vinegar
  • ½ teaspoon sugar
  • 1 ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup extra virgin olive oil, plus more for serving
EasyEasySidesGluten FreeKosher for PassoverVegetarianVeganPareveWestern Europe

Preparation

  • Step 1

    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.

  • Step 2

    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.