Spicy Gazpacho
Heartier versions of gazpacho have their place, but if you haven't made (or eaten) one that's silky smooth, I urge you to give it a try. To achieve the texture, the ingredients are blended together th...
Steve Poulton calls this soup the “whatever you got kind of recipe,” as it’s incredibly versatile. Steve plays music and moves furniture for a living, but he used to work in the kitchen at Keeneland in Lexington for one of the “most badass commercial chefs I’ve ever met.” He taught me how to make this gazpacho. We used to make five gallons at a time. Th e best thing about it is that anyone can make it. I normally use sherry vinegar, but you can use other vinegars as well.”
Enjoy
Ingredients
SERVINGS: 8 cups
- 4 cups peeled, diced tomatoes (a variety is nice)
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 4 carrots, peeled, grated and finely chopped
- 1 red onion, diced
- 1 yellow onion, diced
- 2/3 cup olive oil
- 3 1/2 cups tomato juice
- 1 cucumber, peeled, seeded and finely chopped
- 1/3 cup sherry vinegar
- salt, pepper and paprika to taste
Instructions
1. Mix tomatoes, peppers, carrots, onions, olive oil, and tomato juice in a large bowl. Cover.
2. Combine cucumber and sherry in a separate bowl. Cover. Refrigerate both overnight.
3. In a blender, puree about 2/3 of the tomato mixture. Combine with unblended mixture. Season with sweet paprika, salt and pepper to taste. Add cucumber mixture just before serving. Garnish with sour cream and cilantro.
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