Gazpacho Bearnaise Food

GAZPACHO

Steps:

• Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
• Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
• Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

GAZPACHO ANDALUZ

Steps:

• Put the bread in a bowl and add water to cover. Let soak for 5 minutes until softened. Squeeze out the water and place the bread in a blender container (or, if using a hand-held blender, into a mixing bowl) with the garlic. Blend until the bread and garlic are smooth.
• To seed the tomatoes: cut out the stem and core, then cut the tomatoes in half crosswise. Either spoon out the seeds or else squeeze the tomatoes through a sieve placed over a bowl. The seeds will squeeze out; the juice will collect in the bowl. It is then ready to be added to the gazpacho as pulp.
• Add the tomato pulp to the bread and garlic, and puree. Add the cumin and salt and, with the motor running, add the olive oil in a slow stream. As the oil is incorporated, the gazpacho will turn from red tomato-juice to a paler, peacher color. Blend in the vinegar. Thin the gazpacho with water to the desired consistency.
• Place the blended contents in a tureen, bowl or pitcher. Chill until serving time.
• Place each of the garnishes in separate small bowls or on a divided relish dish and pass them around the table when the gazpacho is served. Each person can add their desired spoonfuls on to their gazpacho.
• This gazpacho can also be served, thinned with additional water, in tall glasses for sipping, without the garnishes.

THE BEST GAZPACHO

Steps:

• Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
• Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
• Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.