22 Jul Gazpacho Soup
Gazpacho or gaspacho, also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, since it is refreshing and cool.
INGREDIENTS
- About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
- 1Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
- 1cucumber, about 8 inches long, peeled and roughly cut into chunks
- 1small mild onion (white or red), peeled and roughly cut into chunks
- 1clove garlic
- 2teaspoons sherry vinegar, more to taste
- Salt
- ½cup extra-virgin olive oil, more to taste, plus more for drizzling
PREPARATION
Step 1
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.
Step 2
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.
Step 3
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.
