Gazpacho - whats your favorite recipe
Here is my recipe, sorry I don't have exact measures for the seasoning, I do it to taste
2 LARGE CUCUMBERS
3-4 GREEN PEPPERS
2 RED ONIONS
4 HARD BOILED EGG YOLKS
6 CLOVES GARLIC
1/4 CUP OLIVE OIL (OR TO TASTE)
2-3 LG. SACRAMENTO TOMATO JUICE
LEMON JUICE (1 WHOLE LEMON)
2 CANS BEEF CONSOMME
Salt and Pepper
1 tsp dill seed
1/2 C wine vinegar
1/2 CUP BREAD CRUMBS (OPTIONAL)
IN FOOD PROCESSOR LARGE DICE TOMATOES, CUKES, PEPPER, ONIONS.
SMASH GARLIC INTO EGG YOLKS.
ADD JUICE AND CONSOMME.
SLICE IN OLIVES ADD CAPERS,DILL SEED, LEMON JUICE, OIL, WORCESTERSHIRE SAUCE, SALT AND PEPPER TO TASTE.
ADD BREAD CRUMBS FOR TASTE AND TEXTURE IF DESIRED.
CHILL. KEEPS SEVERAL DAYS - GETS EVEN BETTER.
Here's mine. I used to live in Granada, Spain and this recipe tastes the closest to what I had there. This is a standard in my kitchen this summer. Most important ingredient is the tomatoes - if they're good, the gazpacho will be good. In Spain this was a must as a first course if you were serving grilled fish as a second course during the summer.
11⁄2 lbs good tomatoes – ripe
1⁄2 small to medium-sized Spanish onion, chopped
1 red bell pepper, chopped
1 English cucumber or 2 pickling cucumbers or Persian cucumbers (my preference), peeled and chopped
2 garlic cloves, chopped
2 slices firm white bread (such as a baguette), crusts removed, broken into pieces, toasted
3 tbsp olive oil
2 tbsp balsamic vinegar
Juice from 1 lemon
Peel, seed and chop tomatoes. In a blender or food processor with metal blade, combine tomatoes and remaining soup ingredients. Process till smooth. You can strain it if you like (I don't). Cover and refrigerate until chilled.
Adjust seasoning of soup, if necessary. Pour into cold soup bowls. Serve with bread.
A version I have been eating all week is:
1&1/2 c. peeled & chopped cucumber (seeded if not English)
1 small carrot, peeled and chopped
1/2 c. chopped celery
3/4 c. ch. red bell pepper
1&3/4 lb peeled and seeded fresh good tomatoes
1.5 oz fresh lemon juice
1T. each ch. cilantro & fresh oregano
1/2 t. chopped parsley
46 oz can tomato juice
1/2 t. gr. black pepper, salt to taste
6 oz ex. virgin olive oil, added seperately
Chop and mix all vegetables and seasonings except oil. (I chop tomatoes first and mix with some kosher salt while I chop the others) In 2 or 3 blender batches, puree with the canned juice until smooth but still nubbly. Fold in the olive oil with a spatula until incorporated, adjust seasonings, chill overnight. Croutons and/or avocados is a good topping. Great for breakfast. No garlic or onions makes it socially friendly. I got this from a chef friend of mine and can eat it every day, breakfast or lunch until it is gone.