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Gazpacho, perfected. June 12, 2008

Posted by schizodigestive in guests, vegetarian.
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Today’s post comes courtesy of Kip, who emailed it to us this afternoon. Gazpacho is one of those great summer foods — delicious, light, refreshing, and endlessly variable. This particular variation sounds like a real winner, and it’s surprisingly simple to make. Here’s the recipe and what Kip had to say about it.]

Been making it for years and, last night, finally got it right. I swear the trick here, more than anything else, is the sequence and processing of the ingredients. This needs a blender or food processor.

one medium onion, Vidalia or Maui if you can get it
one medium cucumber
four cloves garlic
one-quarter cup really good olive oil
one-quarter cup Sherry vinegar
28-ounce can peeled plum tomatoes
one large bottle (46 ounces) V-8 juice, regular or low-salt
black pepper to taste
chopped basil, optional
one tablespoon sriracha (Thai red chili sauce)
one teaspoon pimentón (Spanish smoked paprika)

Peel and dice onion and cucumber and put them in the bottom of a large serving bowl. Chill.
Put the tomatoes into a strainer and let the juice drain into another bowl. Press each tomato with your fingers to get the rest of the juice out.

Grind garlic in food processor. Add the oil all at once, keep grinding while you drizzle in the vinegar. You’ll end up with a cream-colored emulsion that won’t separate. Add the drained tomatoes to this and grind everything to a purée. Pour this over the diced vegetables in the serving bowl.

Put the liquid from the tomatoes in the food processor and spin it to rinse out the tank. Add this liquid to the serving bowl, together with the V-8 juice, the sriracha, the black pepper, and the chopped basil if you’re using it. Stir well and chill for at least two hours. Top each serving with the paprika.

(c) June 2008 /KC

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