Gazpacho For Joe Food

AUTHENTIC GAZPACHO RECIPE

Steps:

• Wash and dry all of the vegetables very well-if you prefer to peel the tomatoes you can, although I usually leave the skin on.
• Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.
• Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.
• Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).
• Cut the onion into a few slices and add it to the blender too.
• Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
• Blend the vegetables at a high speed until it is completely pureed.
• Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
• Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
• Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.

CLASSIC ANDALUSIAN GAZPACHO

Steps:

• Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
• Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
• Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.

BEST GAZPACHO

Steps:

• Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
• With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
• Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
• Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

GAZPACHO

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

GAZPACHO

Steps:

• In a large bowl, combine all the ingredients for the soup. Refrigerate for 1 hour. Transfer to a food processor and pulse until almost pureed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate for 1 hour before serving. Prepare topping mixture. In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed. To serve: Ladle 10 to 12 ounces into chilled soup plates. On a large serving spoon, place 1/4 cup of the topping mixture, top with 2 shrimp, and garnish with a sprig of cilantro. Carefully place in the center of the plate of soup. Place a wedge of lime on the rim of the plate.

CREAMY GREEN GAZPACHO

Steps:

• Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for garnish.
• Stem and seed the jalapeño half and reserve the seeds. Cut the jalapeño into several pieces. Combine one or two pieces of the jalapeño with the remaining tomato, cucumber, avocado, and basil and the watercress or spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or the bowl of a food processor; puree until smooth. Add 1/4 cup or more water to thin the mixture, if necessary.
• Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalapeño, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition. Refrigerate until cold, then pour into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.

GAZPACHO

Steps:

• In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving.