(Recipe can be found on the America’s Test Kitchen site here, although you may need an account with Cooks Illustrated, which is well worth it.)
Step by Step Instructions:
To make this chilled tomato soup, the following ingredients are needed: Tomato Juice, Sherry Vinegar (or White Wine Vinegar in my case), Kosher Salt, Ground Pepper, a Red Pepper, an Onion, one Garlic Clove, Two medium-sized Tomatoes, and a Cucumber. (Please note that I halved this recipe.)
The first thing I did was to core the tomatoes and then diced them into about 1/4 inch pieces.
Then I removed the core and seeds of a red pepper and diced the pepper into 1/4 inch pieces.
Since I halved this recipe, I peeled only half of a cucumber. (The original recipe calls for one peeled cucumber and one unpeeled cucumber.)
Then I cut the cucumber down the middle and removed the seeds. I next cut it into 1/4 inch pieces.
To the vegetables I then added about a quarter of a medium-sized onion, which I finely chopped.
The final stage of chopping included mincing one garlic clove. I added the garlic to the rest of the veggies along with salt and pepper for seasoning.
I added the White Wine Vinegar to the veggies, stirred the mixture, and let them sit for about 5 minutes.
The tomato juice and ice cubes then got added to the vegetables.
Finally, I covered the bowl with plastic wrap and let the soup chill in the fridge for at least 4 hours. Be sure to remove any remaining ice cubes before serving.
Serve the gazpacho in a chilled bowl and drizzle with about a teaspoon of olive oil. Top with whichever garnishes you choose (a hard-cooked egg and crusty bread for me) and enjoy!
Ingredients:
3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups)
2 small red bell peppers (about 1 pound), cored, seeded, and cut into slices (following illustrations below), then into 1/4-inch cubes (about 2 cups)
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2teaspoons table salt
1/3cup sherry vinegar
Ground black pepper
5cups tomato juice , preferably Welch’s
1teaspoon hot pepper sauce (optional)
8 ice cubes
Extra-virgin olive oil for serving
Preparation Instructions:
1. Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, hot pepper sauce, if using, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
2. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes, (see top note).
0
This looks like a bit more kitchening (translate: chopping) than I can usually handle but it looks and sounds so delicious and summery that I may just have to take up the challenge.
You search out great recipes and your blog makes them look so delicious, so beautiful, and so doable. Very inspiring!
Ooooh, this is a supremely tasty lookin' recipe! I've been on a gazpacho kick lately, and this one is totally up next! I don't know how I haven't been making gazpacho before–it's so easy and allows for some fun 'n flavorful options.
Also, many thanks for halving the recipe. I'm a bit of a dabbler in the kitchen so I'm always a bit wary of my cookery math skills 🙂
This looks delicious! (I have to admit that the idea of a hard-cooked egg topping tomato-based soups seems a bit odd.) Will have to try it to decide for myself. 😉 This is much more in line with what I consider to be gazpacho than is the creamy recipe. (I'm sure the creamy version is delicious, as well.) You late, great aunt would be very proud of your gazpacho entries, as she was a fan of the soup from her days in Spain. I'll give one of your recipes a try soon. Thanks!