155
102.9296875
I recently became a recipe tester for Cook's Illustrated magazine. It's not that illustrious. Periodically they email you a dish to make, you make it when you have the time and inclination and then take an online survey. The most recent recipe they sent me was an authentic Spanish Gazpacho. It sounded great because I had most of the ingredients still growing in my summer garden. I thought this recipe would take no time. I mean it's a cold soup - don't you just process everything, chill it and it's ready? Not exactly. When you get started, plan to spend an hour doing something else while things strain. And while it tastes simply lovely, this soup is high in calories, fat and sodium. Perhaps next time I'd cut down on the olive oil and salt. Lastly, their instructions were terribly confusing so I've rewritten them here, including how I altered the recipe - too much straining and transferring from bowl to bowl.
156
103.59375
156
103.59375
156
103.59375
Gazpacho
October 4, 2009
30 min or less active, fall, soup, summer, vegan
I recently became a recipe tester for Cook's Illustrated magazine. It's not that illustrious. Periodically they email you a dish to make, you make it when you have the time and inclination and then take an online survey. The most recent recipe they sent me was an authentic Spanish Gazpacho. It sounded great because I had most of the ingredients still growing in my summer garden. I thought this recipe would take no time. I mean it's a cold soup - don't you just process everything, chill it and it's ready? Not exactly. When you get started, plan to spend an hour doing something else while things strain. And while it tastes simply lovely, this soup is high in calories, fat and sodium. Perhaps next time I'd cut down on the olive oil and salt. Lastly, their instructions were terribly confusing so I've rewritten them here, including how I altered the recipe - too much straining and transferring from bowl to bowl.Information
Servings: 4
Time: ABout 25 minutes active; 85 minutes total
Price: About $10.50 total; $2.60 per serving
Nutrition (per serving):
Calories: 433.1
Protein: 6.9g
Fat: 4.1g
Saturated fat: 4.1g
Carbohydrates: 40.1g
Fiber: 1.5g
Sodium: 1308.8mg
Cholesterol: 0mg
High In:
Good Source:
Low In:
Ingredients
- 3 lbs tomatoes, divided
- 1/2 large cucumber, peeled and seeded, divided
- 1 medium green pepper, cored and seeded, divided
- 1 small onion, divided
- 2 garlic cloves, minced
- 1 serrano chile, stemmed
- 2 tsp salt, divided
- 2 oz bread slice of bread, chopped
- 1/4 cup EVOO
- 1/4 cup sherry
- 2 Tbsp parsley, chives or basil, chopped finely
Preparation
- Roughly chop 2 1/2 lbs tomatoes, and 1/2 of the cucumber, green pepper and onion. Put in a large bowl and add garlic, finely chopped chile and 1 1/2 tsp salt. Toss until well combined and set aside.
- Cut remaining 1/2 lb tomatoes, cucumber, onion, green pepper and serrano into a 1/4" dice. Toss with remaining 1/2 tsp salt and put vegetables in a strainer and set it over a bowl. Set aside for one hour.
- Transfer 1/4" diced vegetables to a small bowl. Add bread cubes to the liquid left behind by the 1/4" diced vegetables and allow to soak for one minute. Add soaked bread and liquid to roughly chopped vegetables and toss to combine.
- Transfer roughly chopped vegetables-bread mixture to a food processor and process for 30 seconds. With processor running, slowly drizzle in EVOO and continue to blend until completely smooth, about 2 minutes.
- Move mixture to a bowl and add sherry and minced herbs. Cover and refrigerate at least two hours or preferable overnight. Serve passing 1/4" diced vegetables to top.
