Gazpacho (Cold Tomato Soup)
This ingenious method published by Kenji López-Alt extracts more liquid from the vegetables than just processing in the blender.
Gazpacho (Cold Tomato Soup)
This ingenious method published by Kenji López-Alt extracts more liquid from the vegetables than just processing in the blender.
Cooking Instructions
- 1
Blanche, peel and dice tomatoes.
- 2
Roast, peel and dice pepper.
- 3
Peel and cut onion in chunks. Peel, seed and slice cucumber.
- 4
In a large bowl mix tomatoes, pepper, onion, cucumber, garlic and salt. Let sit at room temperature for 30 minutes. Distribute vegetables on a rimmed baking sheet lined with parchment paper, leaving juices in bowl. Set aside juices in refrigerator.
- 5
Put baking pan with vegetables in the freezer. Once frozen, remove from freezer and let defrost overnight in the refrigerator.
- 6
Put some vegetables in a blender with some juices, bread, olive oil and vinegar. Blend well. Pour in a bowl. Repeat until finishing.
- 7
Serve with thinly sliced chives, olive oil and vinegar.
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