Sunday, May 8, 2011

Gazpacho Recipe

Gazpacho is a delicious tomato based soup.  It is a "liquid salad" from the southern Spanish region of Andalusia, made of ripe tomatoes, bell peppers, cucumbers and garlic served cold.  I have had this soup at some wonderful restaurants and this weekend I decided it was time to learn how to make it.  It was worth all of the chopping!

When I am in the kitchen, I love to learn cooking new techniques.  I have never peeled a tomato before, so this was a fun recipe for me to follow.  It was so easy (directions below).  Above are my beautiful, red, ripe tomatoes ready to begin the peeling process cut with X's. 

Gazpacho Recipe
Recipe by Alton Brown
Serves 4

1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
Tomato juice
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

      1)  Instead of using a blender, I was able to use my immersion blender and it worked out perfectly.
      2)  Definitely make this soup ahead of time and allow all the flavors to meld together. 
      3)  I served my gazpacho with some french bread on the side.

1 comment:

  1. I like that you left part of your gazpacho chunky instead of blending it all. I'm sure the chunky veggies add a nice texture. I've also never thought of adding Worcestershire sauce to gazpacho, but it sounds like a good combination!


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