- TOTAL TIME: 35 MIN
- SERVINGS: 12
Joe Vitale adds apple cider vinegar to his garlicky, jalapeño–flecked gazpacho as a nod to Napa history. He explains that Napa was planted with apple trees, as well as peach and plum trees, before anyone thought to grow wine grapes.
- 2 1/2 pounds Brandywine or other flavorful beefsteak tomatoes
- 1 garlic clove, smashed
- 1/2 small jalapeño, seeded
- 2 tablespoons cider vinegar
- 1/2 small red onion, finely diced
- 1 large celery rib, finely diced
- 1/2 medium European cucumber—peeled, seeded and finely diced
- Salt and freshly ground pepper
- Extra-virgin olive oil, for drizzling
- Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water. Using a sharp knife, make a shallow X in the bottom of each tomato. Add the tomatoes to the boiling water and blanch just until the skins begin to pull away, about 20 seconds. Using a slotted spoon, immediately transfer the tomatoes to the ice water. Drain and peel the tomatoes.
- Halve the tomatoes crosswise. Squeeze the seeds into a sieve set over a bowl. Press on the seeds to extract the juice; discard the seeds. Cut the tomatoes into large chunks. In a food processor or blender, puree the tomatoes with 1/2 cup of the strained juice. Add the garlic, jalapeño, vinegar and half each of the diced red onion, celery and cucumber and process until smooth. Transfer the gazpacho to a bowl. Stir in the remaining diced red onion, celery and cucumber and season with salt and pepper. Pour into small glasses, drizzle with olive oil and serve.