Email to Cat      

Gazpacho

Source of Recipe

From "The New Essentials Cookbook" by America's Test Kitchen


Recipe Introduction

"Cold soup! By all rights, it should be a travesty, and yet good gazpacho is ideal warm weather fare that perfectly showcases the brightness of fresh vegetables. We started by chopping the vegetables by hand instead of in a food processor, which ensured they retrained their color and firm texture. Letting them sit briefly in a sherry vinegar marinade seasoned them both inside and out, while a combination of tomato juice and ice cubes (which helped chill the soup) provided the right amount of liquid. Chilling for at least 4 hours was critical to allow the flavors to develop and meld. Use a Vidalia, Maui, or Walla Walla (i.e., sweet) onion here. This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer. Traditionally, gazpacho is garnished with more of the same diced vegetables that are in the soup, so cut some extra. You can also serve the soup with Homemade Croutons, chopped pitted black olives, and finely diced avocados. Serve in chilled bowls."

List of Ingredients

◦ 1 � pounds tomatoes, cored and cut into �-inch pieces
◦ 2 red bell peppers, stemmed, seeded, and cut into �-inch pieces
◦ 2 small cucumbers: 1 cucumber peeled, both sliced lengthwise, seeded, and cut into �-inch pieces
◦ � small sweet onion, chopped fine, or 2 large shallots, minced
◦ ⅓ cup sherry vinegar
◦ 2 cloves garlic, minced
◦ Salt and pepper
◦ 5 cups tomato juice
◦ 8 ice cubes
◦ 1 teaspoon hot sauce (optional)
◦ Extra-virgin olive oil


Recipe

Combine tomatoes, bell peppers, cucumbers, onion, vinegar, garlic, and 2 teaspoons salt in large (at least 4-quart) bowl and season with pepper to taste. Let stand until vegetables just begin to release their juices, about 5 minutes.

Stir in tomato juice, ice cubes, and hot sauce, if using. Cover and refrigerate to let flavors blend, at least 4 hours or up to two days.

Discard any unmelted ice cubes and season with salt and pepper to taste. Serve cold, drizzling individual bowls with oil.

Serves 8 to 10






❧ Homemade Croutons:
Adjust oven rack to middle position and heat oven to 350 degrees. Toss 3 ounces baguette, cut into �-inch cubes (3 cups); 2 tablespoons extra-virgin olive oil; � teaspoon pepper; and ⅛ teaspoon salt together in bowl. Bake on rimmed baking sheet until golden and crisp, about 15 minutes. Let croutons cool completely on sheet. (Cooled croutons can be stored in airtight container at room temperature for up to 24 hours.)