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Florrie's Gazpacho
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Brief Description
More of a drink than a soup, serve in frosted glasses (or even shot glasses for a party). This is the authentic Seville, Spain version.
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Main Ingredient
ripe tomatoes
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Category: Soups
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Use less than a whole onion if using red. This looks beautiful in a glass pitcher and can be served in shot glasses for a fun party idea.
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Posted By: elizabethjane
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Posted On: May 27, 2018
Number of Servings:
Ingredients:
- 2 pounds - ripe red tomatoes cored and roughly cut into chunks
- 1 - Cubanelle pepper or other light green pepeer seeded and roughly cut into chunks
- 1 - cucumber, about 8 peeled and roughly cut into chunks
- 1 - small mild onion, red or white peeled and roughly cut into chunks (use less if red onion)
- 1 cloves - garlic
- 2 teaspoons - sherry vinegar
- - salt
- 1/2 cups - extra virgin olive oil plus extra for drizzling, to taste
Directions:
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. (I DON'T DO THIS STEP, NOT NECESSARY.) 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. A few drops of olive oil on top are a nice touch.
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