- Prep Time: 20 minutes
- Total Time: 3 1/2 hours
- Yield: serves 6 as a starter, 4 as a soup course
for the soup:
- 7 medium vine-ripened tomatoes, hulled (930g / 2lb 1oz)
- 2 tablespoons tomato paste (30g), optional (if your tomatoes aren’t super ripe)
- 3 tablespoons lemon juice (45g), divided
- 3 medium garlic cloves (10g), divided
- ½ of 1 piece puffy Greek-style pita (40g), divided into 2 quarter pieces
- 2 tablespoons sumac
- ½ teaspoon black pepper
- ¼ cup extra virgin olive oil (50g), divided
- 1 large persian cucumbers (135g)
- 1 small green bell pepper, seeded (185g)
- 1 small bunch green onions, roots trimmed away (80g)
- ⅔ packed cup mint leaves (15g)
- ½ packed cup parsley leaves (20g)
for the pita chips:
- 2 pieces puffy Greek-style pita (170g)
- 1 tablespoon extra virgin olive oil
- Salt, to taste
- Extra virgin olive oil
- Make the red half: Place the tomatoes in a blender, along with the tomato paste (optional), about half the lemon juice, half the garlic, one quarter piece of pita, all of the sumac, and all of the black pepper. Season to taste (about ¼ teaspoon salt). Blend until completely smooth. With the blender running, very slowly drizzle in half of the extra virgin olive oil through the small hole in the top of the lid, so that it emulsifies and becomes creamy. Remove the red half of the gazpacho by pouring it into a large measuring cup or another container with a pour spout. Rinse out the blender but don’t bother washing it.
- Make the green half: Place the cucumbers, bell pepper, green onions, mint, parsley, the other half of the lemon juice, the other half of the garlic, and the other quarter piece of pita in the blender. Season to taste (about 1 pinch). Blend until completely smooth, and again slowly drizzle in the other half of the extra virgin olive oil.
- Set both the red and green batches in the fridge to chill for at least 3 hours.
- Make the pita chips while you wait: Cut the other pieces of pita bread into little triangles. Toss lightly in extra virgin olive oil and place in a skillet over medium heat. Top with a pinch of salt (to taste) and toss constantly for 2 minutes. Reduce the heat to low and let them cook for about another 10 minutes, stirring occasionally. They’re done once they’re crunchy, very chewy, and mostly dried out. Set aside to cool and dry out further.
- Once chilled, serve the soup with a handful of pita chips, a drizzle of olive oil, and a sprinkling of sumac.