Sunday, August 12, 2012

Velvety Gazpacho

Continuing with my chilled soup kick lately, I am sharing a really great version of an old classic...  a Gazpacho that is tangy and spicy, yet refreshing and velvety on the tongue.  The key to the wonderfully creamy texture is not to be too shy with the olive oil here...  The emulsion of pureed veggies with olive oil gives you a filling, creamy, cool soup that you won't get if you skimp!
-tomatoes (mix and match whatever you have...  I used about 2 pints of various cherry tomato varieties)
-1 medium cucumber, chunked
-1/2 a small onion, chunked
-1 clove garlic, smashed
-1 small red bell pepper, chunked
-1 bunch basil, torn or roughly chopped
-juice of 1 lemon
-1 tbsp vinegar (white wine or apple cider)
-1-3 tsp Sriracha or preferred hot sauce (depending on how spicy you like it)
-1 tsp cumin
-1-2 splashes Worcestershire (optional)
-salt to taste
-olive oil (about 1/4-1/3 cup)

->  Put all ingredients except salt and oil in food processor or blender and blend until relatively smooth (there will be a slightly pulpy texture, but it should be completely uniform with no chunks).  At this point, with processor running, drizzle in olive oil slowly until soup reaches a creamy consistency.  Season with salt to taste.

~*TIP:  If there is any bitterness to the soup, you can add about a teaspoon of honey to the mix.  It will cut the bitterness without making the soup sweet.  *~

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