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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Joyce Okpala
[email protected]I love that this recipe is vegan. It's a great way to get my daily dose of fruits and vegetables.
Emmanuel Matambo
[email protected]This is the best gazpacho recipe I've ever tried. It's so easy to make and the flavor is amazing.
Faisal Chachar
[email protected]I've never been a big fan of gazpacho, but this recipe changed my mind. It's so delicious and refreshing.
Marcell Jones
[email protected]This gazpacho is the perfect summer soup. It's refreshing, flavorful, and easy to make.
Roselyn Abugri
[email protected]I made this gazpacho for a party and it was a huge hit. Everyone loved it!
Parker Reedy
[email protected]This recipe is a great base for gazpacho. I like to add different spices and herbs to taste.
URSULA SMALLS
[email protected]I love the addition of avocado to this recipe. It gives the gazpacho a creamy and rich flavor.
Logan Jorgenson
[email protected]This gazpacho is a great way to cool down on a hot summer day. It's also a healthy and nutritious meal.
Jatt babu
[email protected]I was skeptical about making gazpacho at home, but this recipe proved me wrong. It was so easy and delicious.
Chano Asiraf
[email protected]I used fresh tomatoes from my garden and the flavor was amazing. This is the best gazpacho I've ever had.
Imad Alkabsh
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making it again.
Bukati bomboy
[email protected]I've made this gazpacho several times now and it's always a crowd-pleaser. It's the perfect summer soup!
Lassana Sidibe
[email protected]I love that this recipe is so versatile. I was able to use up some leftover vegetables that I had in my fridge.
kagiso makhubedu
[email protected]This gazpacho recipe was a hit at my summer party! The flavors were perfectly balanced and refreshing.