Exceptional Tomato Gazpacho

Exceptional Tomato Gazpacho
Exceptional Tomato Gazpacho | http://saltandwind.com Have you ever seen a sloth in action? If not, please block away some time towatch this video. If so, then you have a really good idea of the pace of life in ...
Cuisine
Ingredients
10
Hands-On Time
15 minutes
Total Time
1 hour, 15 minutes
Yield
6 cups
Servings
4 to 8
Exceptional Tomato Gazpacho | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Dinner, Lunch, Main, Side, Soup
Cuisine
American, Spanish
Ingredients
10
Hands-On Time
15 minutes
Total Time
1 hour, 15 minutes
Yield
6 cups
Servings
4 to 8
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Exceptional Tomato Gazpacho | http://saltandwind.com

Have you ever seen a sloth in action? If not, please block away some time towatch this video. If so, then you have a really good idea of the pace of life in California in summer. It was almost too hot to eat — which, for this girl, is saying a lot. Not even a salad would suffice because the whole thing would just turn into a sad pile of wilted bits before I cold get it to the table. 

Days like that are when I make gazpacho. It’s not rocket science. I didn’t invent it. But it’s the only thing I can bare to make when I’m in this slothy state. The one thing I insist you do if you’re going to make gazpacho in my presence (or anywhere near this site) is to macerate the tomatoes before blending them. I know, it requires patience and no one has patience anymore when it comes to cooking but it’s pretty much the only thing you have to do to make this gazpacho, so make it happen.  Enough writing from me: I need to go stick my head in the freezer in attempts to cool down and you, go make some gazpacho!

Ingredients

  • 2 pounds heirloom tomatoes

    coarsely chopped (reserving juices) (about 8 cups)

  • 1/2 cup extra-virgin olive oil

    plus more for garnish

  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon unrefined cane sugar
  • 2 Persian cucumbers

    (about 8 ounces), roughly chopped

  • 1 red, orange, or yellow bell pepper

    (about 8 ounces), stems, ribs and seeds removed, roughly chopped

  • 4 garlic cloves

     roughly chopped

  • 1 (6-inch) piece French (aka sweet) baguette

    crust removed, torn into small pieces

  • 1/4 cup white balsamic vinegar
  • Handful fresh basil leaves

    for garnish

Instructions

Combine tomatoes and reserved juices, oil, sugar, and salt in a large nonreactive bowl, toss to combine, cover, and set aside at room temperature to macerate for as long as you can, at least 30 minutes and up to 4 hours.

Tip

Place gazpacho in a bowl and nest in a larger bowl of ice water to chill it quick

Place tomato mixture, cucumbers, bell pepper, garlic, bread, and vinegar in a food processor fitted with an S blade and process until well mixed and blended, about 3 minutes. Taste and add more salt, sugar, or vinegar as needed.

Pass gazpacho through a fine mesh sieve, pressing on the back of the mixture to extract as much liquid as possible. Place in the refrigerator and chill at least 1 hour before serving. Garnish each bowl with a few basil leaves and a drizzle of olive oil.

Tip

Can be made up to 2 days in advance. Flavor will fade so add more vinegar, sugar, or salt as desired before serving.

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/374-exceptional-tomato-gazpacho-recipe

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