Rawzpacho

Raw, robust, and filling, gazpacho is a a staple of my family’s meal plan. You just can’t go wrong with a bunch of fresh veggies. To make my gazpacho special, I add crunchy fennel and set up a whole bar of add-ins. That way, everyone can customize his or her own bowl.

Serves 6

• 5 medium vine-ripened tomatoes, coarsely chopped
• 1 medium English cucumber, peeled, half coarsely chopped and half finely chopped
• 1 red bell pepper, half coarsely chopped and half finely chopped
• 1 fennel bulb, half coarsely chopped and half finely chopped
• ½ small sweet onion, finely chopped
• 2 garlic gloves, chopped
• 3 tablespoons fresh lemon or lime juice, or more to taste
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon unfiltered apple cider vinegar, or more to taste
• 1½ teaspoons fine sea salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon celery seeds
• ¼ teaspoon red pepper flakes
• ½ cup ice
• Extra-virgin olive oil, for drizzling (optional)

For the garnishes

• Avocado slices
• Chopped radishes
• Finely chopped sweet onion
• Chopped scallions
• Chopped fresh basil, cilantro, mint, and flat-leaf parsley

In a blender or very large food processor, or working in batches, puree the tomatoes, the coarsely chopped cucumbers, the coarsely chopped bell pepper, the coarsely chopped fennel, the onion, garlic, lemon juice, oil, vinegar, salt, pepper, celery seeds, red pepper flakes, and ice until smooth.

Pour into a large bowl or pitcher and add the finely chopped cucumber, finely chopped bell pepper, and finely chopped fennel. Cover and refrigerate for at least 3 hours or overnight.

Season the chilled gazpacho with more lemon juice and/or vinegar. Divide among bowls, drizzle the gazpacho with olive oil, if desired, and serve with the garnishes.