Gazpacho from The Culinary Institute of America
Saturday, June 5, 2010
This tangy marriage of fresh tomato, cucumber, pepper, and onion is a summer favorite. The flavor of gazpacho improves if allowed to chill overnight, but should not be kept for more than one day before eaten. 3 medium ripe tomatoes, peeled, seeded, and finely diced(about 3 cups); reserve juices 2 cucumbers, peeled seeded and finely diced(about 2 cups) 1 medium onion, finely diced(about 1 1/4 cups) 1 medium red bell pepper, finely diced(about 1 cup) 2 garlic cloves, minced(about1 teaspoon) 2 tablespoons tomato paste 2 tablespoons extra virgin olive oil 2 tablespoons minced fresh herbs such as tarragon, thype, and/or parsley 3 cups canned tomato juice 1/4 cup red-wine vinegar, or to taste Juice of 1/2 lemon, or to taste 1/4 teaspoon salt, or to taste 1/4 teaspoon cayenne pepper, or to taste 1 cup croutons(see recipe below 1/2 cup thinly sliced chives or scallion greens Reserve 2 tablespoons each of the tomato, cucumber, onion, and pepper for garnish. Puree the remaining tomato, cucumber, onion, and pepper in a food processor or blender along with the garlic, tomato paste, olive oil, and herbs until fairly smooth, but with some texture remaining. Transfer to a mixing bowl and stir in the tomato juice along with the red-wine vinegar, lemon juice, salt, and cayenne to taste. Cover and chill thoroughly, at least 3 hours, but preferably overnight. After chilling, check the seasoning. Serve in chilled bowls, garnished with the reserved vegetables, croutons and chives. For Croutons: 3 slices white bread 1 1/2 tablespoons melted unsalted butter or olive oil 1/4 teaspoon salt, or to taste Remove the crust from the bread, if desired. Cut the bread into cubes. (If the bread is very fresh, dry the cubes in a 200 degree F oven for 5 minutes) Preheat the oven to 350 degree F. Toss the bread, butter or oil, and salt in a bowl. Spread the bread cubes in a single layer on a baking sheet. Bake until golden, 8-10 minutes. Stir the croutons once or twice during baking so that they brown evenly. Preparation Tip: If the gazpacho is too thin for your taste, add about 1 cup of freshly made white bread crumbs before chilling. If it is too thick, add more tomato juice or water. If the soup will be served before a seafood main course, try substituting fish broth or clam juice for part of the tomato juice.
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