Summer here is brutal. Always happy to have gazpacho.
BT's Red Gazpacho
Ingredients:
For the tomato base:
2.2 pounds (1 kilo) ripe red tomatoes
1 teaspoon (6 grams) kosher salt
1 slice stale bread
2 teaspoons sugar
1 cup (240 ml) water from blanching process
OR
48 ounces (1.4 l) organic tomato juice
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3 medium Israeli cucumbers
1 large red onion
2 bell peppers or 3 cubanelle peppers
1 whole jalapeño
1 tablespoon worcestershire sauce
1/2 teaspoon tabasco sauce
2 tablespoons red wine vinegar
4 cloves garlic
small bunch cilantro
Directions:
If making tomato base from scratch:
Wash and core tomatoes
Bring to boil large pot of water
Score the tomatoes in a crisscross pattern on top and bottom
Drop tomatoes in water
When skin begins to separate from flesh remove tomatoes and drop into ice water
Peel skin from blanched tomatoes
Add tomatoes to blender
Add bread
Add 1 cup (240 ml) water used to blanch tomatoes
Add sugar and salt
Process to make juice
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Add garlic, worcestershire, tabasco, vinegar and chili to blender
Process until garlic and chili are broken down
Add 1/3 of tomato juice
Add 1/3 of vegetables - except cilantro
Process. Add to bowl and repeat 2 more times
When all the vegetables are processed, take a cup (240 ml) from the soup bowl and put back in blender
Add cilantro and process for 5 seconds
Pour content back into bowl
To serve, dice peppers and red onions and avocados and add to each bowl
Enjoy! !בתיאבון
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