Welcome to startcooking.com…I’m Kathy Maister
Gazpacho … served cold… is like a liquid salad.
It can be chunky or smooth….today…I’m making the chunky version.
An ingredient and equipment list is at the end of this video.
You’re going to sharpen your knife skills chopping up these six ingredients!
Be sure to wash all the vegetables before you start chopping.
You could use canned tomatoes…but if fresh are in season…go for it.
To remove the skin from a tomato…cut an X…just piercing the skin…on the top of the tomato and put it in a heat resistant bowl.
Cover all the tomatoes with boiling water.
It will take just a minute or two for the skin to burst…
With a pair of tongs….remove the tomatoes from the bowl…and submerge them in an ice-bath…then just peel off the skin.
Slice the tomatoes in half and remove the seeds. Now dice them up and put them in a large GLASS bowl.
Peel the skin off of two cucumbers and slice them in half.
With a spoon…scrape out and discard the seeds… dice the cucumber into fine bits…and add it to the bowl.
Slice the sides of a red AND green pepper off the stem and discard the seeds and stem.
Cut the sides into slices and then into a fine dice and then pop them into the bowl as well.
Peel the purple onion…and dice it up fine…about 1/3 cup should be enough.
One…two…or three cloves of garlic need to get peeled and minced. You decide how much garlic to add in!
Now mix in:
•1/4 cup of red wine vinegar
•1/4 cup of olive oil
•2 1/2 cups of tomato juice
•1/2 of teaspoon salt and
•1/4 teaspoons of freshly ground black pepper
Ladle just 1/3 of the soup into a blender and puree it until it’s smooth.
Combine the puréed soup with the original mixture and give everything a stir.
Cover the soup with plastic wrap and refrigerate it for at least fours hours.
Serve the Gazpacho cold…and if you like…with some fresh chopped basil… and a side of crusty bread!
Enjoy!
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