|
Chef Don's
Favorite Soup and Stock Recipes
Gazpacho
Serves 6
2 1/2 lbs. very ripe Tomatoes
1 Cucumber
1 Red Pepper, roasted, peeled, and seeded
2 slices week-old French Bread
6 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Garlic, pureed
4 Tbsp. Red Wine Vinegar
1-2 dashes Hot Sauce
12 Ice Cubes
Salt and Pepper to taste
Peel,
seed and chop the tomatoes and the cucumber. Grind them in a food
processor. Pass the tomatoes through a sieve to remove any seeds.
Reserve some of the juice in a separate bowl. Soak the bread in the
tomato juice and then Place in the food processor. Process until
smooth. Add the tomatoes, cucumber, red pepper and garlic to the food
processor. Puree until well combined. Do this in batches if necessary.
While the processor is running slowly add in the oil. Next drizzle in
the vinegar. Season with hot sauce, salt and pepper. Transfer to a bowl
and add the ice cubes. Refrigerate for at least 2 hours. After the ice
has melted stir the soup well and ladle into bowls. Top with the
Gazpacho Garnish and serve.
Related Recipes
|
|
