Every summer I go through this phase where I want to eat local, seasonal ingredients. I also try to cut back on meats, I limit my intake of cream, and vow to eat like that for as long possible. This gazpacho makes that easy. (Hamburgers and ice cream make that hard.)
This also happens to be vegetarian, vegan, raw, and gluten-free if you omit the bread (but I would never, ever suggest that unless you enjoy being sad — bread is my source of ultimate happiness).
Given the chef behind this recipe (Daniel Humm of Eleven Madison Park), it’s no surprise. Chef Humm has made a name for himself as a master of gastronomic fare in the last few years, but also excels at producing complex flavors from simple ingredients. No heavy machinery or fancy foods are needed to make this soup. It does benefit, however, from being served on an extra hot day. Fortunately (or not) for New England, we’ve got a few of those coming up later this week.
