• 12/6 Nat Gazpacho Day - 2

    From Dave Drum@1:3634/12 to All on Sun Dec 4 13:35:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Best Gazpacho
    Categories: Vegetables, Chilies, Soups
    Yield: 10 servings

    2 lb Ripe red tomatoes; cored, in
    - chunks
    1 Italian frying pepper or
    - Anaheim; cored, seeded, in
    - chunks
    1 (8") cucumber; peeled, in
    - chunks
    1 sm Onion; peeled, in chunks
    1 cl Garlic
    2 ts Sherry vinegar; more to
    - taste
    Salt
    1/2 c Extra-virgin olive oil; more
    - to taste & for drizzling

    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. A few drops of olive oil on top are a nice
    touch.

    by Julia Moskin

    Yield: 8 to 12 servings, about 1 quart

    RECIPE FROM: https://cooking.nytimes.com

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