Gazpacho al Estilo De Patricia (Patricia's Gazpacho)
"Submitted by Erica G. (Novus Orthodontics, Spartanburg) ( credit: Jose Andres)"
Serves 4 | Prep Time 10 min. | Cook Time 5 min.Why I Love This Recipe
This is one of the easiest and healthiest cold soups you can make. It is a refreshing and delicious with just the right hint of tang. For the days that your teeth are sensitive and hot is not an option, this creamy flavorful soup is the best way to enjoy a nice bowl of veggies without the hassle of over working those pearly whites.
Ingredients You'll Need
2 Lbs. Roma or Sauce Tomatoes ( ripe)
8 oz. Cucumber ( about 1 cucumber, peeled and seeded)
3 oz. Green Bell Pepper ( about 1/2 a pepper, seeded and sliced)
1 Clove of Garlic (peeled)
1 Tbsp. Sherry Vinegar (or Rice Wine Vinegar)
3/4 cup of EVOO ( extra virgin olive oil)
Salt (to taste)
Heavy Cream ( for creaminess and color)
Directions
Cut out and discard the core of the tomatoes and chop roughly into quarters. (***I like to peel the tomatoes so that the soup in the end is thinner) Place in a blender.
Peel and seed the cucumber and cut into chunks and add to the blender.
Cut the pepper in half and remove the core and seeds. Again, chop into large pieces and place in the blender.
Add the garlic and sherry vinegar to the vegetables and blend until the mixture becomes a thick liquid.
At this point, the red tomatoes will turn a wonderful pink color. Taste for acidity. The acidity will vary with the sweetness of the tomatoes. If not balanced enough add a little more vinegar.
Add EVOO and season with salt to taste. Re-blend and pour soup through a strainer an into a pitcher.
Place in the fridge to cool for at least 30 mins.
Before serving add a dash of heavy cream and stir. add a swirl of EVOO on top.
Pairs Well With
Soft bread chunks, Sliced tomatoes, a splash of heavy cream and EVOO
