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 been chilled.
· 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
· 2 chopped red onion
· 2 chopped green pepper
· 1 cucumber, seeded, chopped
· 3 peeled, chopped medium size tomato
· 2 garlic clove, chopped
· 2 t kosher salt
· pinch cayenne, to taste
· 1 T RWV
· ¼ C EVOO
· 1 juice of small lemon
· 3 C tomato sauce
· 2 t thyme
· 2 T chopped cilantro
· 3 radishes, chopped
· 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 time.