09/26/2023
Creamy Gazpacho Recipe
Ingredients:
3 lb. (6 medium) ripe tomatoes, cored
1 small cucumber, peeled, halved, seeded
1 medium green bell pepper
1 small red onion
2 medium garlic cloves
1 small Serrano chili
Sea salt and black pepper to taste
1/3 cup extra virgin olive oil
2 Tbsp. red wine vinegar
2 Tbsp. parsley, finely minced
Directions:
* Cut 1 lb. tomatoes, half of cucumber, and half of bell pepper into 4 inch dice; place veggies in medium bowl. Mince half onion and add to diced veggies. Toss with 2 tsp. sea salt and transfer to fine mesh strainer set over medium bowl. Set aside for 1 hour.
* The remaining veggies will be pureed, so a rough chop is all they need. Chop remaining 2 lb. of tomatoes, half of cucumber, half of bell pepper, and half of onion and place in large bowl. Add garlic, chili, and 12 tsp. sea salt. Toss until well combined. Set aside.
* Transfer drained 4 inch veggies to medium bowl and set aside. Reserve liquid.
* Transfer half of roughly chopped veggies into a blender and add reserved liquid from diced
* veggies and process for about 30 seconds.
* With blender running, slowly drizzle half of the olive oil and continue to blend until completely smooth (about 2 minutes). Strain soup through fine mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through strainer. Repeat with remaining vegetable blend mixture and remaining olive oil.
* Stir in vinegar, minced herb, and half of diced veggies into soup and season to taste with sea salt and black pepper. Cover and refrigerate overnight or for at least two hours to chill completely and develop flavors. Serve, passing remaining diced veggies, olive oil, red wine vinegar and peppers separately.