Gazpacho

Recently, I had the pleasure of touring Martha Stewart’s estate in Katonah, New York. During the visit, she served a refreshing chilled gazpacho, followed by a flavorful paella—perfect for a warm summer day.

This recipe is inspired by the gazpacho Martha shared with us during that memorable afternoon.

Ingredients

• 6 Roma tomatoes, coarsely chopped

• 2 bell peppers (yellow, orange, or red), seeded, deribbed, and coarsely chopped

• 1 poblano pepper, seeded, deribbed, and coarsely chopped

• 1 large (or 2 small) shallots, coarsely chopped

• 4 small stalks of celery, coarsely chopped

• 1 English cucumber, peeled, seeded, and coarsely chopped

• ½ cup champagne vinegar (or white wine vinegar)

• 2 teaspoons kosher salt, plus more to taste

• 1 teaspoon hot sauce (such as Tabasco), or to taste

• 1 teaspoon sugar, or to taste

• ½ cup water

Instructions

1. Marinate:
   Combine all the ingredients in a large bowl. Add ½ cup of water and stir to mix well. Cover and refrigerate overnight or for up to 2 days to allow the flavors to develop.

2. Blend:
   Working in batches, pulse the mixture in a blender or food processor until mostly smooth, leaving a little texture if desired.

3. Adjust & Serve:
   Taste and adjust seasoning with more salt, hot sauce, or sugar to achieve a bright, tangy flavor. Serve well-chilled.