Cooks Illustrated Creamy Gazpacho Andaluz Recipes

GAZPACHO ANDALUZ

Gazpacho Andaluz image

This is Andalusia's signature dish.

Provided by Food Network

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 ounces day old bread, crusts removed, cut into 2 1/2-inch cubes
2 cloves garlic
2 pounds ripe tomatoes, about 5 to 6 medium tomatoes, seeded
1/4 teaspoon ground cumin
1 teaspoon salt
1/3 cup olive oil, preferably extra-virgin
2 tablespoons wine vinegar
1 1/2 cups water
Chopped green pepper
Chopped onion
Chopped cucumber
Croutons or diced bread, toasted crisp
Chopped hard boiled egg
Chopped tomatoes

Steps:

Put the bread in a bowl and add water to cover. Let soak for 5 minutes until softened. Squeeze out the water and place the bread in a blender container (or, if using a hand-held blender, into a mixing bowl) with the garlic. Blend until the bread and garlic are smooth.
To seed the tomatoes: cut out the stem and core, then cut the tomatoes in half crosswise. Either spoon out the seeds or else squeeze the tomatoes through a sieve placed over a bowl. The seeds will squeeze out; the juice will collect in the bowl. It is then ready to be added to the gazpacho as pulp.
Add the tomato pulp to the bread and garlic, and puree. Add the cumin and salt and, with the motor running, add the olive oil in a slow stream. As the oil is incorporated, the gazpacho will turn from red tomato-juice to a paler, peacher color. Blend in the vinegar. Thin the gazpacho with water to the desired consistency.
Place the blended contents in a tureen, bowl or pitcher. Chill until serving time.
Place each of the garnishes in separate small bowls or on a divided relish dish and pass them around the table when the gazpacho is served. Each person can add their desired spoonfuls on to their gazpacho.
This gazpacho can also be served, thinned with additional water, in tall glasses for sipping, without the garnishes.

COOK'S ILLUSTRATED CREAMY GAZPACHO ANDALUZ

COOK'S ILLUSTRATED CREAMY GAZPACHO ANDALUZ image

Categories Soup/Stew Tomato

Yield 4-6 bowls

Number Of Ingredients 11

Ingredients

3 lbs ripe tomatoes, cored
1 small cucumber, peeled, halved and seeded
1 medium green bell pepper, halved cored and seeded
1 small red onion, peeled and halved
2 medium garlic cloves, peeled and quartered
1 small serrano chile, stemmed and halved
kosher salt
1 slice white sandwich bread, torn in 1" pieces
1/2 C EVOO
2 T sherry vinegar
2 T finely minced parsley, chives or basil leaves

Steps:

1. Roughly chop 2 lbs of tomatoes, half of cucumber, half of bell pepper, and half of onion and place in bowl. Add garlic, chile and 1 1/2 tsp salt; toss until well combined; set aside. 2. Cut remaining tomatoes, cucmber, and pepper into 1/4" dice; place in medium bowl. Mince remaining onion and add to diced vegetables. Toss with 1/2 tsp salt and transfer to fine mesh strainer set over medium bowl. set aside 1 hour. 3. Transfer drained diced vegetables to medium bowl and set aside. Add bread pieces to exuded liquid and soak 1 minute. Add soaked bread and any remaining liquid with roughly chopped vegetables and toss thoroughly to combine. 4. Transfer half of vegetable bread mixture to blender and process 30 seconds. With blender running, slowly drizzle in 1/4 cup oil and continue to blend until completely smooth, about 2 minutes. Strain soup through fine mesh strainer into large bowl, repeat with remaining bread mixture and 1/4 cup oil. 5. Stir in vinegar, minced herb, and half of diced vegetables into soup and season to taste. Cover and refrigerate overnight.

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