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Gazpacho with Sour Cream and Dill

This soup, which was served daily at Hamptons, could substitute for the salad that came with your burger.

Serves 8

1½ lb. vine-ripened tomatoes

tomato juice, as needed

1 medium cucumber, peeled, seeded, and chopped

½ cup red bell pepper, chopped

½ cup red onion, chopped

1 small jalapeño chile, seeded and minced

1 clove garlic, minced

¼ cup extra-virgin olive oil

1 medium lime, juiced

2 tsp. balsamic vinegar

2 tsp. Worcestershire sauce

½ tsp. ground cumin, lightly toasted

1 tsp. sea salt

¼ tsp. freshly ground black pepper

2 tbsp. finely chopped fresh dill

½ cup sour cream

1. Fill a 6-quart pot halfway with water, set over high heat, and bring to a boil.

2. Make an “X” on the bottom of each tomato with a paring knife. Drop the tomatoes into boiling water for 15 seconds, then remove and transfer to an ice bath. Let cool before handling, approximately 1 minute. Remove tomatoes and pat dry. Peel, core, and seed the tomatoes over a fine-mesh strainer set over a bowl to catch the juice. Press on the pulp and seeds to extract as much juice as possible, then add enough bottled tomato juice to bring the total to 1 cup.

3. Place the tomatoes and juice in a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeño, garlic, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt, and pepper and stir to combine.

4. Transfer 1½ cups of the mixture to a blender and purée for 15 to 20 seconds on high speed. Return the puréed mixture to the bowl and stir to combine. Add the dill and sour cream, stirring to combine. Cover and chill for 2 hours before serving.

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The Hamptons entrance, 1998.