core your toms - just remove that little brown core in its center.
mortar the garlic cloves until you arrive at a very smooth paste
roast your peppers on the stove top until they are completely black
get them into a paper bag to steam. it helps the peels to release
peel the peppers and discard the seeds.
i add the seeds of my jalapeno to the gazpacho because i want a little kick. but if you don't want yours to be that spicy, go ahead and scrape them out now.
working in two batches, because no one's blender is that big, get half of everything into the blender. that means:
1.5 pounds tomatoes
1/2 of a peeled cucumber
1/2 of both the roasted peppers
1/4 of a jalapeno
1/4 cup of olive oil
1/2 of the mortared garlic
1 TB + 1.5 tsp. sherry vinegar
1/2 tsp pimenton
salt to taste.
blend until it emulsifies. taste. adjust seasoning with salt. don't be alarmed, it will take quite a bit of salt. you will see. the right amount of salt will make this gazpacho sing.
now add 6 of the basil leaves to the blender. blend for a few seconds. transfer to a clean jar fitted with a lid.
repeat with the remaining ingredients, then refrigerate for at least an hour and a half before serving. this soup should be thoroughly chilled. oh, if it separates, no worries, just give it a good hard shake and it will re-emulsify.
I write. I cook. I want A&M's job! Just kidding. No, I'm not. I used to be a professional chef, and while I no longer want to be in a professional kitchen, I could never stop cooking. How cliche that I write and cook, nonetheless, the two marry quite happily and blogging fulfills both of those passions for me with an immediacy that I crave. I would love some day to do it full-time.
I have two blogs at the moment, and I'm developing a third.
Have a look: