Gazpacho - or Bloody Maria?

By Nuts about food
July 13, 2011
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Author Notes: The Spanish don't always have gazpacho as soup. On a blistering hot summer's day they enjoy drinking it ice cold in a glass. And if you want to make it into a cocktail, you could always add in some vodka and make a Bloody Maria!Nuts about food

Serves: 5

  • 6 medium-sized ripe tomatoes
  • 1 cucumber, peeled
  • 1 bell pepper, cored and seeded
  • 1 small red onion, peeled
  • 1 medium garlic clove (adapt to taste)
  • 1 small serrano chile (I made the kiddie version without)
  • 1 teaspoon sugar
  • 1 slice white breadcrust removed and torn into pieces
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons cider vinegar
  • pepper
  • salt
  1. Chop about 4 of the tomatoes, half of the cucumber, half of the pepper and half of the onion and place in large bowl (I did not deseed the tomatoes and cucumber but go right ahead if you don't mind the extra work). Add the garlic, chile, sugar and 1½ tsp salt. Toss until combined and set aside.
  2. Dice the remaining tomatoes, cucumber and pepper and place in medium bowl. Finely mince the other half of the onion and add. Toss with ½ tsp salt and place in a fine-mesh strainer over medium bowl. Set aside for about one hour.
  3. When the diced vegetables have drained, place them in a medium-sized bowl and set aside. Add the bread pieces to the exuded liquid and soak briefly. Add the soaked bread and remaining liquid to the roughly chopped vegetables and toss to combine. Transfer the vegetable-bread mixture to a blender and process, slowly drizzling in the 1/2 cup of oil until completely smooth. Strain the soup through a fine-mesh strainer and use ladle or spatula to press it through. I got bored half way through, so that is one of the reasons I made two separate batches. The second reason is I like my gazpacho a little thick. The smoother, strained gazpacho was delicious too, it almost tastes like a distilled, concentrated version of its cousin. No distractions there. Anyhow, at this point stir in the vinegar and season to taste with salt and black pepper. Cover and refrigerate. Serve with the diced vegetables, olive oil and pepper.

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