|Gazpacho, The Other Cold Soup
Two weeks ago, we had vichyssoise, this week the offering is gazpacho.
Easier to make, just as good and, if strained, quite elegant. This
uncooked soup is really a puréed mixture of fresh veggies that are
seasoned nicely. It “cooks” in the fridge overnight!
Remember some of the points made in the previous cold soup recipe:
· Cold soups should have a thinner consistency
than hot soups.
· Cold soups require more seasoning than
hot soups because cold dulls the sense
of taste. It follows, that seasoning
should be adjusted only after the soup has
· Always serve cold soups very cold.
Chill the bowls!
This recipe takes a bit of this and that from the little woman, school
and the French Laundry Cookbook. The balsamic reduction glaze is
Chef Killer's idea.
Yield: about 8 cups unstrained, 5 cups strained
See Abbreviations, if needed
chopped red onion
chopped green pepper
cucumber, seeded, chopped
peeled, chopped medium size tomato
garlic clove, chopped
· 2 t
· pinch cayenne, to taste
· 1 T
· ¼ C EVOO
juice of small lemon
· 3 C tomato
· 2 t
· 2 T
· 1 C tomato
juice, as needed to thin the soup
· S/P to taste
croutons and balsamic reduction glaze
1. Dice veggies and place in SSB
2. Add all other ingredients except garnishes
3. Puree with a stick blender or in a food processor
4. If chunky thick, add the tomato juice
5. Chill in fridge overnight
6. On order, remove from fridge
o Adjust seasoning
o As desired, strain ½
to ¾ of the gazpacho, working the pulp through the strainer
with a plunger
or spoon. This will remove about 2 to 3 cups of pulp
7. Recombine strained and unstrained gazpacho
8. Serve ice cold with garnishes
Note: To make a balsamic reduction glaze, place a half cup of
balsamic vinegar in a
non reactive heavy pan, bring to simmer and reduce slowly until it
clings to a spoon.
Dabble a few drops on the soup, along with the croutons, at serving