Culinate Gazpacho
By Kim Carlson, from the Culinate Kitchen collection
| Total Time | 8 hours |
Introduction
At the height of tomato season, when temperatures outside run high and hearty appetites disappear, this recipe is a welcome thing. My friend Kari learned it from a Spanish cook and modified it to suit her taste. We’ve modified it further, but still like to think it has something authentic going for it.
Ingredients
| 2 | lb. ripe tomatoes, quartered | |
| 2 | garlic cloves, peeled and coarsely chopped | |
| 1 | medium red bell pepper, coarsely chopped | |
| 1 | cube (about 2 inches square) crustless bread from a firm-textured, French-style loaf | |
| 2 | Tbsp. sherry vinegar | |
| 2 | tsp. kosher or sea salt | |
| ½ | tsp. ground cumin | |
| 1 | tsp. sugar | |
| ½ | cup mild extra-virgin olive oil | |
| ~ | Chopped parsley leaves, for garnish | |
| ~ | Chopped sweet bell peppers, for garnish |
Steps
- Place half of the tomatoes, garlic, pepper, bread, vinegar, salt, cumin, and sugar in a food processor. Blend until no large pieces remain. With the motor running, add the remaining tomatoes, and when well processed, gradually add the oil. Beat as smooth as possible.
- Optional: Pass the purée through a food mill or strainer, pressing the back of a metal soup ladle against the pulp to extract as much liquid as possible. Discard the solids.
- Chill for several hours or overnight. Taste for salt and vinegar and adjust those flavorings if necessary. If you desire a less-hearty soup, thin it with ice water. At the table, pass bowls of chopped parsley and sweet bell peppers as garnishes.
This content is from the Culinate Kitchen collection.