Monday, June 15, 2009

Gazpacho Soup



I've made gazpacho (cold tomato-based vegetable soup) many times, and this is one of my favorite versions, from Bon Appetit. (Epicurious is the recipe database for Bon Appetit and Gourmet magazines.)

This gazpacho might be different from ones you've had before, in that it lacks any "chunkiness." The vegetables, after being processed in a blender, are then pushed through a strainer.

One word of caution: the recipe calls for 1/4 cup of sherry vinegar, which, for me, was a bit too acidic for my tastes the first time I made this gazpacho. I recommend that you start with 1/8 cup of sherry wine vinegar. After you blend the vegetables, give it a taste to see if you need to add more sherry vinegar.

Finally, I use half the amount of onions and water called for in the recipe. I also omit the bread, because I've just never
liked the texture that bread has brought to any version of gazpacho I've made.

Gazpacho Soup
Makes approximately 4 servings

2 pounds large tomatoes, halved
4 cups country-style bread, crust removed, and cut into 1/2-inch pieces (I omitted this ingredient)
1 red bell pepper, seeded, and chopped
1 cup chopped peeled English hothouse cucumber (I skipped the peeling part)
1 cup chopped red onion (I use about 1/2 cup)
1/4 cup sherry wine vinegar (I use about 1/8 cup)
1/4 cup extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon cumin
1/2 teaspoon paprika
1 cup water
1 cup water (I use 1/2 cup)
Salt and pepper, to taste
Cilantro, finely chopped, for garnishing (optional)

Carefully squeeze the tomatoes over a bowl to remove the seeds. Discards the seeds and then squeeze the tomatoes to release their juices. Chop the tomatoes and add to the bowl.



Add the next 9 ingredients to the bowl. Stir and let the ingredients stand at room temperature for about 1 hour.

Next, blend the contents from the bowl until smooth. (At this point, you might want to taste the mixture to see if you need to add more sherry vinegar.) Push the mixture through a strainer to extract as much liquid as possible. Add salt and pepper, to taste, and chill for at least 2 hours before serving.

1 comment:

The Cooking Photographer said...

Green, red, and white just draw me in. I had to come look at your soup! It looks so refreshing.