This easy Summer Anchovy Gazpacho is a cold summer soup made with charred tomatoes, fresh cucumber, and anchovies.
Prep Time 3minutes
Cook Time 7minutes
Chill Time 1hour
Total Time 1hour10minutes
Author Champagne Tastes
2TBolive oil, divided
1shallot, peeled + finely sliced
2garlic cloves, peeled + finely sliced
1large cucumber, peeled + deseeded
2canned anchovies (packed in olive oil)
1tspred wine OR sherry vinegar, plus more to taste
~20 leaves fresh basil, divided
1tspsalt, to taste* (See Recipe Notes)
Heat 1 TB olive oil in a heavy-bottomed pan over medium-high heat. When the oil is hot and begins to shimmer, sauté shallot and garlic slices for 1-2 minutes, until golden. Remove shallot and garlic from pan, and set aside.
If using campari or cherry small tomatoes, cut them all in half. If using larger tomatoes, core them and cut into quarters.
Add 1 more TB olive oil to the pan. Set tomatoes into the hot pan, and don't touch them for about 3 minutes, when the tomatoes have dark char marks. Toss and continue to blister the tomatoes for about 1 more minute. Remove tomatoes from the pan.
Add shallots, garlic, tomatoes, cucumbers, and anchovies to a blender basin. Remove the plastic lid insert from the blender lid to allow steam to escape, and cover with a towel. Blend until smooth. (Optionally, add all ingredients to a pot and use an immersion blender.)
Add vinegar to taste. (The amount needed will depend on the potency of your vinegar and your taste preferences.)
Next, add about 3/4 of the basil leaves and the cream, and blend until smooth. Taste, and add salt if needed.
Chill soup in the fridge for at least an hour before serving, and use within 3-4 days. Just before serving, roughly chop the remaining basil.
Serve soup chilled in 4 small bowls, or 2 large bowls, and top with basil.
Leftovers: Store leftovers in the fridge and use within 3-4 days.
This recipe makes 4 small, appetizer-size soup portions, or two heaping bowls of soup. Please note, if you omit the anchovy, you may need more salt.