OK, Maybe Not So Easy Gazpacho
Classic and simple summertime cold tomato soup. Sure, you hear "cold soup" and you think, "send my soup back, it's cold." Well, it's SUPPOSED to be cold. Like your cold, black heart. Drink the soup. Drink it like the blood of your vanquished enemies. You deserve it. You were not vanquished, they were. And frankly, you weren't even asking to be put into this position. They could have left well enough alone, yet they taunted you. Border skirmishes and what not. Look, it's not like you are Charlie Bronson, but everybody has their limits.
Anyway, enjoy your soup!
Anyway, enjoy your soup!
This recipe was cloned from Easy Gazpacho which was submitted by our lovely contributor fauxstor.
You can compare this recipe with its parent recipe.
Nobody has cloned this recipe, yet.
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4 pounds (lb) of diced heirloom tomato
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1 whole of chopped white onion
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2 tablespoons (tbsp) of granulated salt
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1/2 cup (c) of extra-virgin olive oil
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2 whole of chopped banana pepper
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1 whole of chopped orange bell pepper
Remove the pithy parts of the tomato
Peel and crush the large clove of garlic
Peel and chop the cucumber
Remove seeds from the banana pepper and chop
Pureé tomatoes
Add cucumber, garlic, banana pepper to pureé and continue to pureé with wand blender
While mixing with the wand blender, drizzle in balsamic reduction
Continue blending and add the olive oil, mixing thoroughly until emulsified
Add salt to taste
Push contents through a sieve or strainer to separate seeds and small pieces of tomato skins
Transfer strained liquid to a glass container, place in refridgerator, and let chill for 4-6 hours.
Drink it out of a skull