Creamy Tomato Gazpacho With Crunchy Pecorino Food

CREAMY TOMATO GAZPACHO WITH CRUNCHY PECORINO

Steps:

• Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more. Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces.
• To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, if necessary. Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.

GAZPACHO

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

QUICK CLASSIC GAZPACHO

Steps:

• Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

CREAMY GAZPACHO

Steps:

• Place the bread in a large bowl. Pour the reserved tomato juice over the stale bread and set it aside for at least 10 minutes. Not only will this soften the bread, but also infuse it with the tomato flavor.
• In a food processor or a powerful blender, add all of the chopped vegetables. Puree the vegetables until they start to breakdown.
• Add the bread and the sherry vinegar to the blender. Turn the blender on and stream in the olive oil. Puree the mixture until smooth. Taste and adjust the seasoning. If the consistency is too thick, add water or more vinegar if you like, to adjust the thickness. Place the gazpacho into the refrigerator to chill for at least 2 hours to allow flavors to marry with one another.
• Serve the gazpacho in glasses, like they do in Spain, or you can serve it in bowls if you prefer.
• Cook's Notes: To make your gazpacho spicier, add some of the ribs and seeds from the jalapeno. You can adjust the oil and vinegar in this recipe to make it tangier if you like!
• Gazpacho gets better the longer that it sits.

CREAMY, GARLICKY TOMATO GAZPACHO WITH CRUNCHY PECORINO

Steps:

• 1. Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more. Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces. 2. To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, if necessary. Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.

CRUNCHY GARDEN GAZPACHO

Steps:

• In food processor combine 1/2 carrots, 1/2 cucumber, garlic, parsley, vinegar, olive oil, & hot sauce.
• Puree until smooth.
• ou may need to add some of the tomato juice depending on the consistency.
• Combine all remaining ingredients (except tomato juice) with the puree mixture in a very large bowl.
• Add tomato juice to your desired consistency.
• Chill for 30 minutes to combine flavors.
• Adjust seasoning to taste.
• Can be served at room temperature or cold.

TOMATO GAZPACHO WITH VANILLA CREAM

Steps:

• For the gazpacho: Depending on the size of the blender, the gazpacho may be prepared in one or two batches; if desired, divide the ingredients in half and blend one batch at a time.
• In a blender, combine tomatoes, cucumber, tomato paste, crème fraîche, lemon-flavored Perrier and sugar. Blend on medium speed for 2 minutes. With motor running, slowly add olive oil until mixture is emulsified and smooth. Season with fleur de sel to taste.
• For the vanilla cream: Whip heavy cream until stiff. Fold in vanilla pulp just until mixed.
• To serve, ladle gazpacho into four soup bowls and garnish each with a dollop of vanilla cream.

HEIRLOOM TOMATO GAZPACHO

Steps:

• In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.