BEST GAZPACHO
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, soups and stews, appetizer
Time 20m
Yield 8 to 12 servings, about 1 quart
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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, or in a bowl. A few drops of olive oil on top are a nice touch.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams
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HD Tv
[email protected]I've made this gazpacho several times now and it's always a crowd-pleaser. It's the perfect soup for a summer party.
kim jana
[email protected]This gazpacho was just what I needed on a hot summer day. It was so refreshing and flavorful.
Ibrahim Wahid
[email protected]I wasn't sure about this gazpacho at first, but it grew on me. The flavors are very unique and interesting.
alan wooley
[email protected]This gazpacho was easy to make and it turned out delicious! I will definitely be making this again.
Nalongo Edith
[email protected]I made this gazpacho for a party and it was a huge hit! Everyone loved it. I will definitely be making this again for my next party.
Amaka Ammy
[email protected]This was the best gazpacho I've ever had! It was so refreshing and flavorful. I will definitely be making this again.
Md Fanjim
[email protected]This gazpacho was amazing! I loved the combination of flavors and the texture was perfect. I will definitely be making this again and again.
Estone Ongoro
[email protected]I thought this gazpacho was just okay. It wasn't as flavorful as I was hoping for.
Ziarul Islam Akash
[email protected]This gazpacho was a bit too spicy for my taste, but I think that's because I used a spicier type of pepper. Next time I'll use a milder pepper.
Cee Jay
[email protected]I love this gazpacho! It's so refreshing and flavorful. I always make a big batch and keep it in the fridge so I can have it on hand for a quick and easy meal.
madison robinson
[email protected]This was my first time making gazpacho and it turned out great! I followed the recipe exactly and it was delicious. I will definitely be making this again.
Ifesinachi Ekechi
[email protected]I've made this gazpacho a few times now and it's always a hit! It's so easy to make and it's the perfect summer soup.
Wyatt Matthew
[email protected]This gazpacho was incredibly refreshing and flavorful! The combination of ripe tomatoes, cucumbers, and peppers was perfect, and the sherry vinegar added a nice tang. I will definitely be making this again!