Gazpacho is the ideal summertime soup, and JJ Johnson—chef of The Cecil in New York City—has created a super-savory rendition laced with juicy cherry tomatoes, cucumbers, and peanuts. It’s a fantastic twist on the classic.
Make the tomato base: In a blender, add the cherry tomatoes, plum tomatoes, red wine vinegar, lemon juice, and peanuts and blend until smooth. Place in a bowl and set aside.
Dice the vegetables and finish the dish: Cut the cucumber in half and dice one half at a time by cutting the end lengthwise so it sits flat on the cutting surface. Slice the other edges to square the cucumber. Cut into planks, then strips, then dice and add to the tomato base. Repeat with the other cucumber half. Slice a jalapeno pepper by removing the stem and slicing in half. Remove the seeds, slice into thin strips and dice. Add to the tomato base. Dice the onion by peeling, then slicing the top and bottom so it sits flat on the cutting surface. Place upright and make slices through the onion, but not all the way, so it stays intact. Cut the onion in half, lay it flat on the cutting surface and slice across. Then cut in the other direction for perfectly diced onion. Add to the tomato base. Dice the celery and add to the tomato base.Gather the parsley, including stems, into a loose ball and chop coarsely; add to the tomato base. Add lemon zest, salt and pepper. Stir, check for seasonings and serve.Note: Peanut gazpacho can be made several days ahead and stored in the refrigerator until serving.