This is Anthony Sasso’s superlative version of gazpacho, which he serves at the Tapas Bar at La Sirena. Amped up with stone fruit, summer berries, chiles, and even a little gin, it’ll make you a cold soup convert.
6 red vine tomatoes, quartered
1 cucumber, peeled and cut into large pieces
½ red onion, peeled and cut into 4 pieces
1 cup piquillo peppers (or substitute roasted red peppers)
½ fresh peperoncino, serrano or cayenne pepper, sliced
2 peaches, halved and pitted, cut into pieces
2 plums, halved and pitted, cut into pieces
1 cup red grapes
1 chipotle chile in adobo, roughly chopped
3 oz gin
¼ cup sherry vinegar
12 oz olive oil (1½ cups)
salt to taste
for the salad
1 pint mini heirloom cherry tomatoes, cut in half
1 peach, cored and cut into thin slices
1 plum, cored and cut into thin slices
1 pint cherries, cut in half and pitted
1 cup tri star strawberries, cut in half (or left large if very small)
½ cup cucumber, peeled, sliced down middle, seeds removed, cut into half moons
¼ cup raspberries
¼ cup red grapes, cut in half
¼ cup thinly sliced red onions
juice of 2 lemons
2 tablespoons olive oil
¼ lb. (about 6-8 slices) of jamon iberico
- prepare the gazpacho:
- Toss everything for the gazpacho in a bowl and season with salt. Working in batches, fill your blender about ¾ of the way with the fruits and vegetables. Turn blender on high, and if necessary, use the back of a ladle to push everything down to the blade to start the puree. Slowly drizzle in the olive oil and season with salt and vinegar. Pour into a large bowl or container while preparing the rest of the puree. Repeat until all gazpacho ingredients are pureed, then whisk in the gin. Chill in the refrigerator until ready to serve.
Note: for this preparation we are using a cocktail shaker with ice to chill the gazpacho. If you have one at home, you can serve gazpacho right away after shaking.
prepare the salad:
Toss all of the sliced fruit and vegetables in a bowl with lemon juice, olive oil and salt. Stir to incorporate the dressing, then spoon into the centers of 8 individual bowls. Cut jamon iberico into smaller pieces and garnish each bowl with three to four pieces. Remove the gazpacho from the refrigerator and ladle about 12-16 ounces into each bowl around the outside of the salad, so that the salad peeks through the soup. Serve at once.