Cooking & Baking
Related: About this forumIt's Called 'Best Gazpacho' for a Reason.
Bold claim? Not really. This recipe actually is that good.
I received an email last week from a reader named Esmeralda in Madrid, who wrote that the summers there are quite hot: We need to cook cool meals and using the oven is completely forbidden. Shes been making creamy salmorejo, a close relative of gazpacho from Córdoba in southern Spain which, she noted, gets even hotter than Madrid.
I havent tried salmorejo yet, but I have made the gazpacho recipe below, a longtime and passionate favorite of the New York Times Cooking staff. Just reading the word gazpacho is bliss on a scorching day.
Best is a bold claim in a recipe title, but this gazpacho actually deserves it. Julia Moskin learned to make this version when she was on a reporting trip in Seville, Spain, and its a purist approach: a blitz of tomato, cucumber, green pepper, garlic and lots of olive oil. Dont skimp on the oil, OK? This is a nice light, early dinner with a hefty salad and bread.
About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, more to taste, plus more for drizzling
PREPARATION
Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
https://cooking.nytimes.com/recipes/1017577-best-gazpacho
2naSalit
(86,804 posts)Like when it gets hot again. I have to admit that it's cool enough today that I am wearing two shirts, one is wool! I think we got up to 65F today and it rained! I haven't seen any of that for weeks. It is predicted to get back into the 80s-90s tomorrow so making this lovely mix will be on my mind again. Haven't had a good gazpacho in a long time.
elleng
(131,143 posts)alwaysinasnit
(5,075 posts)You read my mind. It's getting hot out here in California so something cool and healthy will definitely hit the spot.
Cracklin Charlie
(12,904 posts)Simple is best, especially when its hot outside.
I have been wanting to make a version using grilled vegetables, because I love grilled/roasted peppers and garlic.