Gazpacho
Large stockpot
Spider or large slotted spoon
Large bowl with ice water
Vitamix
Chilled bodega glass
Small office knife
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 and 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.
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 an eyedropper or a small spoon, garnish with jewel-like drops of olive oil and Sherry vinegar.
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 oi
Cook's Notes
At the peak of the beautiful, ripe tomato season, I offer this gazpacho recipe. 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.