maximizes this cell-wall destruction in a two-part process, in which he first salts the vegetables, then freezes and thaws them. If you have time, you can follow his gazpacho procedure with this recipe as well, but in a pinch, this quick salting step alone will still do wonders for the flavor of the final soup.
After about an hour, the vegetables will have wilted, and their liquid will have pooled at the bottom of the bowl. This liquid is enough to blend the soup, so no additional water is needed. Using a blender, I blitz the gazpacho in batches, fully blending each batch until it's completely smooth before transferring it to a large bowl. After blending, the almonds will give the gazpacho a creamy and rich texture.
I finish the gazpacho by whisking in extra-virgin olive oil, sherry vinegar, and more salt and pepper to taste. This is the time to bust out my fanciest olive oil—because no heat is applied, all the flavors and aromatics of the olive oil can shine. The grassy notes and bitter edge of a high-quality olive oil will make all the difference in this simple dish, adding roundness and balance.
Although you can serve it right away, the gazpacho only gets better after it's chilled out for a bit in the fridge, where the flavors meld and the soup gets extra frosty. I always adjust the seasoning just before serving, as the cold can affect your perception of taste. When I’m counting down the summer days, sitting in a pool of my own sweat, nothing helps me beat the heat better than this refreshing gazpacho. It’s hydrating, it’s lunch, and it doesn’t require me to make my hot apartment any hotter.
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