When I first started this blog, I had a request for a gazpacho recipe. I decided to wait until the summer when I could use fresh-from-the-farm ingredients. The first thing I learned when looking for a recipe is that there are SO many recipes and variations out there. The other thing I learned is that making gazpacho is a messy process…be prepared to get your hands and kitchen dirty!
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| Mise en place |
I decided to go with a recipe from epicurious because it seemed fairly straightforward and I had many of the ingredients on hand, as long as I ignored the colors of the vegetables in the original recipe…I used a yellow bell pepper instead of a red bell pepper and a white onion instead of a red onion. I also used a combination of red, orange, and yellow tomatoes, which made the soup come out an orange-y color.
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| Resting (step 2) |
The original recipe had an extra straining step after it was pureed, but I skipped that part.
Fresh tomato gazpacho
Source: Bon Appetit, August 2001 via epicurious
Serves: 6
Ingredients
2 pounds large tomatoes, halved (on the equator)
1/2 pound country-style bread, crust removed, cut into 1/2-inch pieces (about 4 cups)
1 red bell pepper, seeded and diced
1 cup chopped English hothouse cucumber
1 cup chopped red onion
1/4 cup Sherry wine vinegar
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp paprika
1 cup water
Directions
1. Working over bowl, gently squeeze tomato halves to release seeds and juices. Strain juices, pressing on solids to extract as much juice as possible (about 1/2 cup). Discard seeds. Chop tomatoes.
2. Transfer chopped tomatoes and tomato juices to large glass bowl. Add all remaining ingredients except the water. Let stand at room temperature 1 hour.
3. Working in batches, puree gazpacho with 1 cup water in blender until smooth. Season with salt and pepper.
4. Chill at least 2 hours and up to 1 day. Serve cold and enjoy!
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| Orange-y gazpacho |
Kara Cooks and Eats 