September Surf’s Gazpacho Recipe

It’s sunny, it’s hot, and summer is (finally!) here.

Today, we’re sharing a quick and easy recipe that’s perfect for summer days. September Surf Café is known for many things, but their gazpacho holds a very special place in our hearts. So when the hot weather comes, we rush to Notre-Dame West to refresh ourselves with this delicious soup of Andalusian origin. However, from now on, you don’t have to go anywhere; September Surf Café is in your kitchen!

Don’t know September Surf? Whatever the season, September Surf is the epitome of a sunny break in our day. This lovely spot serves up some of the best coffee in town with a snack-box style menu of fresh and indulgent dishes such as avocado toast, a fresh salmon bowl, a delicious breakfast sandwich and—of course—their exceptional gazpacho.

Also, be sure to check out their little brother address Stem Bar, located right next door. Here you’ll find a local beer and wine bar formula, and a laid-back atmosphere.

And because good things are always better when shared, here’s the scrumptious gazpacho recipe from Zach Chase, September Surf’s chef de jour.

Enjoy!

September Surf’s Gazpacho

Serves: 8
Preparation: 15 minutes

Ingredients

  • 600g roasted tomato slices
  • 150g English cucumber, peeled and cut into pieces
  • 50g Russian bread cubes (without crust)
  • 65g sherry vinegar
  • 4g kosher salt + more to taste
  • 15g sugar
  • 2g black pepper
  • 1g cayenne pepper
  • 300g extra virgin olive oil

Method

  1. Season raw tomato slices with salt and sugar and roast in oven at 375F for 15-20 minutes. Let cool.
  2. Combine all ingredients, except olive oil, in a blender and blend until smooth.
  3. With the blender running, drizzle in the olive oil to emulsify. Cool and serve cold.
  4. Garnish with chives, cucumbers, basil and olive oil.

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