Spanish Gazpacho
(Serves 8-12)
Ingredients
About 900g 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 20cm long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 tsp sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, more to taste, plus more for drizzling
Method
Combine tomatoes, peppers, cucumbers, onions 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 of ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top is a nice touch.
Recipe by Julia Moskin.
The New York Times