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September 23, 2022

You Heard It Here First – GAZPACHO
When transitioning into fall, we think cozy and cuddly! We think pumpkins and blankets and football games! What else do we think? Cozy fall soups. Here in South Florida… fall isn’t quite the time, yet, to break out the warm and cozy soups. It is still 90+ degrees each day and we are still looking for ways to cool off. Well, look no further! Today we are sharing our favorite recipe for Gazpacho, a cold Spanish tomato soup. Best served in a chilled glass or bowl, this soup is sure to refresh and impress! With a total cooking time of only 20 minutes, you are sure to impress your family and your guests!
Shopping List:
Yield: 8 to 12 servings, about 1 quart
  • About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
  • 1Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
  • 1cucumber, about 8 inches long, peeled and roughly cut into chunks
  • 1small mild onion (white or red), peeled and roughly cut into chunks
  • 1clove garlic
  • 2teaspoons sherry vinegar, more to taste
  • Salt
  • ½cup extra-virgin olive oil, more to taste, plus more for drizzling
  1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender. Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
  2. 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.
  3. 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.
  4. 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, or in a bowl. A few drops of olive oil on top are a nice touch.
Let us know what you think if you try it!

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