Gazpacho - America's Test Kitchens |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 25 |
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Welch's and Fresh Samantha's are our favorite brands of tomato juice for this recipe—not too thick, with a bright, lively flavor. This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer. Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls. My note: I made the tomato juice using 1 part tomato sauce and 1 part water. Ingredients:
3 ripe medium beefsteak tomatoes, (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups) |
2 small red bell peppers, (about 1 pound), cored, seeded, and cut into slices, then into 1/4-inch cubes (about 2 cups) |
2 small cucumbers, (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (abo |
2 shallots, peeled and minced (about 1/2 cup) |
2 garlic cloves, minced or pressed through a garlic press (about 2 teaspoons) |
2 teaspoons table salt |
1/3 cup sherry wine vinegar |
ground black pepper |
5 cups tomato juice |
1 teaspoon tabasco sauce (optional) |
8 ice cubes |
extra virgin olive oil, for serving |
Directions:
1. Combine the tomatoes, bell peppers, cucumbers, shallots, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl.
2. Let stand until the vegetables just begin to release their juices, about 5 minutes.
3. Stir in the tomato juice, tabasco sauce, if using, and ice cubes.
4. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
5. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes.
6. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes, (see top note).
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