I absolutely LOVE Gazpacho in the summertime. This cold summer soup tastes especially good if the tomatoes come straight from your garden.
Source: By Julia Moskin of The New York Times Receipes
Yields: 8 to 12 servings, about 1 quart
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Ingredients:
About 2 lbs of ripe red tomatoes, cored and roughly cut into chunks
1 cubanelle pepper or another long light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 clove grlic
2 teaspoons sherry vinegar, more to taste
salt
1/2 cup extra-virgin olive oil, more to taste, plus drizzling.
Directions
Combine tomatoes, pepper, cucumber, onion and garlic in a blender. Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and becomes smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
Strain the mixture through a strainer, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, or at least 6 hours overnight.
Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. A few drops of olive oil on top are a nice touch.
Rating System
⭐️⭐️⭐️⭐️⭐️ Vegetarian with no or minimal processed ingredients.
⭐️⭐️⭐️⭐️ Vegetarian with some processed ingredients
⭐️⭐️⭐️ Meat or Seafood with no or minimal processed ingredients
⭐️⭐️ Meat or Seafood with processed ingredients
⭐️ Dessert