Gazpacho

This is my adaptation of a New York Times recipe I’ve been tinkering with over the years. It is less like a watery salsa and creamy in texture. The beautiful texture comes from a good amount of Spanish olive oil and a very aggressive tour-of-duty in a Vitamix. If you don’t have a Vitamix you can use a blender or processor and strain the soup through a fine-mesh sieve.

Ingredients

Equipment

Small office knife

Large stockpot

Spider or large slotted spoon

Large bowl with ice water

Vitamix

Chilled bodega glass, cups, or small bowls

Eyedroppers (optional)

Ingredients

2 pounds tomatoes, cored

1 long Anaheim chile, roughly chopped

1 small red onion, roughly chopped, about ½ cup

1 small clove garlic

1 teaspoon salt

3 tablespoons Sherry vinegar

¾ cup good extra virgin Spanish olive oil

How To Make

1

With the office knife, make an incision in the shape of an X at both the top and base of each tomato, about an inch in each direction.

2

Fill the stockpot with water and bring it to a rolling boil.

3

Drop the tomatoes into the boiling water and let boil till you see the skin separate at the X incision, about 20 to 40 seconds.

4

Drop each tomato into the ice bath to stop the cooking.

5

Chop tomatoes, add to the Vitamix with the red onion, garlic, salt, and Sherry vinegar.

6

Process on high speed for two minutes, stopping to scrape the sides if necessary.

7

At medium-low speed, drizzle in the olive oil to incorporate.

8

Taste and adjust for salt if necessary, remembering that the salt will be less pronounced when chilled.

9

Chill for at least four hours in the refrigerator or overnight.

10

Serve in well-chilled bodega glasses, using the eyedropper or a small spoon, garnish with jewel-like drops of olive oil and Sherry vinegar.

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Gazpacho

Ingredients

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Ingredients

How To Make

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