Fresh from My Garden
- karensossin
- Aug 30, 2020
- 2 min read
This summer, the easy and flexible Gazpacho recipe from Julia Moskin of the New York Times Cooking section has become a staple in my home. I have made it countless times, adding watermelon for a sweet twist or more jalapeño when I'm looking for a kick of heat. Now, at the end of August when my garden is bursting with sun ripened tomatoes, cucumbers that have over run my garden and peppers that have finally turned red, this cold soup will be at its peak for taste and nutrient value. It is rich in antioxidants, fiber, minerals and Vitamins C, A and E. More importantly, it tasted fabulous! Enjoy!
Best Gazpacho JULIA MOSKIN NY TIMES COOKING
INGREDIENTS
About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
1⁄2 cup extra-virgin olive oil, more to taste, plus more for drizzling
PREPARATION
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.