Sergio’s Gazpacho

Name: Sergio’s Gazpacho
Yield: makes about 7 cups
Ingredients: 2 cups extra-virgin olive oil, more for drizzling (see Note); 1/4 cup sherry vinegar, more as needed; 1 teaspoon Tabasco or other hot pepper sauce; 1/2 medium red onion, peeled and cut into large chunks; 1/2 medium cucumber, trimmed and cut into large chunks; Leaves from 6 large sprigs flat-leaf parsley; 10 to 12 large fresh basil leaves; 1 large clove garlic; Kosher salt; 4 medium Roma tomatoes, cored and cut into large chunks; 3 medium heirloom tomatoes, cored and cut into large chunks

December 22, 2011

This is one of our deli’s best-selling items in the summer. Two cups may seem like a lot of oil, but the soup really doesn’t have the same rich flavor with any less (we’ve tried). You can, of course, reduce the amount if you like. You can also use any combination of Roma and heirloom tomatoes.

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