Tuesday, August 18, 2009
Gazpacho! A Recipe.
I start out by peeling and seeding the tomatoes. I tried to skip this step once, but found that the tomato skins lend a weird texture to the soup. Some people don't mind the seeds, so you can choose whether you want to seed it or not. Here's the easiest way to do it: take a big pot and fill it with about 2-3" of water (enough to cover the tomatoes). Set to a boil. Cut a small X in the bottom of:
2 lbs tomatoes
When the water is boiling, put the tomatoes in. Boil for 30-60 seconds. Drain, rinse with cold water, and drain again. The skins should be well-split. Set the tomatoes aside to cool.
In a blender or food processor, chop until just slightly chunky:
1 medium cucumber, peeled and seeded
1 small red bell pepper, seeded
If it doesn't mix well, add some of the tomato juice that I mention later to get everything mixing. Set the mixture aside in a bowl.
Chop in the blender or food processor:
1 small onion, chopped into small pieces
1/4 cup packed fresh cilantro or parsley
Add this mixture to the bowl.
Peel and seed the tomatoes. Puree them in the blender with:
1 clove garlic, minced
2 tsp cumin seeds (or ground cumin if necessary)
2 tsp salt
6-oz can of tomato juice
Add to the bowl. Add:
1/8 cup red wine vinegar
3 Tbsp olive oil
Stir everything together well. Chill for at least two hours, and serve cold. If it's really warm out, serve it with an ice cube or two.For a quicker prep time and a less chunky consistency, blend the cucumbers, pepper, cilantro and onion all together, remove to a bowl, and puree the rest of the ingredients together, adding to the bowl afterward. Stir, chill, and serve!