Creamy Gazpacho Andaluz
This cold soup is delicious and creamy without any cream. For the best flavor, let this gazpacho sit overnight in the refrigerator to let the flavors meld.
3 pounds (about 6 medium) ripe tomatoes, cored
1 small cucumber, peeled, halved, and seeded
1 medium green bell pepper, halved, cored and seeded
1 small red onion, peeled and halved
2 medium garlic cloves, peeled and quartered
1 small serrano chile, stemmed and halved lengthwise
1 slice high quality sandwich bread, crust removed, torn into 1-inch pieces
1/2 cup extra virgin olive oil, plus extra for serving
2 tablespoons sherry vinegar
2 tablespoons finely minced parsley, chives, or basil leaves
Ground black pepper
- Roughly chop 2 pounds of tomatoes, half of cucumber, half of bell pepper, and half of onion and place in large bowl. Add garlic, chile, and 1½ teaspoons salt; toss until well combined. Set aside.
- Cut remaining tomatoes, cucumber, onion and pepper into ¼-inch dice; place vegetables in medium bowl. Toss with ½ teaspoon salt and transfer to fine-mesh strainer set over medium bowl. Set aside while preparing the soup.
- Transfer drained diced vegetables to medium bowl and set aside. Add bread pieces to exuded liquid (there should be about ¼ cup) and soak 1 minute.
- Transfer half of the chopped vegetables to blender (I use a Vitamix) or food processor with the soaked bread and process 30 seconds. With blender running, slowly drizzle in ¼ cup oil and continue to blend until completely smooth, about 2 minutes. Place in a bowl. Repeat with remaining chopped vegetables and 1/4 cup olive oil. Add to the bowl.
- Stir vinegar, minced herb, and diced vegetables into soup and season to taste with salt and black pepper. Cover and refrigerate overnight or for at least 2 hours to chill completely and develop flavors.
Adapted from Cook’s Illustrated
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