hello i am looking to make a Gazpacho with tomato cucumbers red onion and jalapenos i am going to serve this soup cold but i want it to be smooth no chunks. any suggestions on recipes
i would like the main flavor to be tomato not tomato juice or watermelon or mango
Concur on the tomato quality; winter tomato in the northern hemisphere are generally very cardboard-like with little flavor and your other elements will be very predominant flavor-wise.
If you do have good tomatoes, you could always consider gelatin/agar clarification of your finished product so that you would have a gazpacho "consommé". If you don't want to do that, a Vitamix on high a couple of minutes followed by passing the liquid through a chinois.
I usually just wing it but the basic ingredients are, blanched almonds, stale bread soaked in water, white grapes, garlic and water or you can use a light chicken stock, sherry vinegar and evoo
Almonds, toasted 3 lb.
Garlic, blanched 2 oz.
Extra virgin olive oil 5 cups
Mineral water 3 qt.
Bread 6 oz.
Sherry vinegar 1½ cups.
Soak the almonds in room temperature water overnight.
Put the garlic in a saucepan covered with water and bring to a boil. Remove and let cool.
Blend all the ingredients until smooth, adding more water if necessary to adjust the consistency. Strain through cheesecloth and a fine strainer.