Saturday, August 20, 2016

Gazpacho

Source: New York Times Cooking

Ingredients

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks

Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks

cucumber, about 8 inches long, peeled and roughly cut into chunks

small mild onion (white or red), peeled and roughly cut into chunks

clove garlic

teaspoons sherry vinegar, more to taste

Salt

1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

Directions

  1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
  2. 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 become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
  3. Strain the mixture through a strainer or a food mill, 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, at least 6 hours or overnight.
  4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch


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