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Gazpacho (world's best)
April 11, 2020
Time requirement. About 15-20 minutes plus 4 hours to chill the soup in the refrigerator before service.
What you will need:
2 pounds of very red ripe tomatoes seeded, peeled, and chopped.
3 ounces of cucumber seeded and peeled.
1 green pepper peeled and roughly chopped.
1 chili pepper.
1 garlic clove peeled.
2 tablespoons red wine vinegar.
Extra virgin olive oil.
Sea salt and freshly ground black pepper to taste.
In a blender, puree the tomatoes for 1-2 minutes. Add the cucumber, green pepper, chili, and garlic; puree for 3-4 minutes. Refrigerator for at least 4 hours. Before serving, taste for salt and pepper. At time of service drizzle each serving with olive oil.
Serve in cold cups or bowls with the Picadillo.
If you do not want to peel all the vegetables, you do not have to. Puree them as to the directions above but put the resulting mixture through a food mill before placing in the refrigerator to cool.
To be serve with Gazpacho.
12 garlic croutons, crushed.
1 cup tomatoes seeded, peeled and finely chopped.
1 cup onion finely chopped.
1 cup green pepper finely chopped.
1 cup cucumber peeled, seeded, and cut into small dice.
Red wine vinegar.
Serve these condiments with the Gazpacho. Each diner can add what they want to their Gazpacho. Personally, I feel all are essentially, but especially the crushed garlic croutons.