So, there are a million varieties of gazpacho. So today the one I'm going to be making is a very classic style gazpacho. With some bread, I have some just plain old white bread just hanging around here, I soaked it with some water to help become all loosy-goosey and we’re going to puree it with a whole bunch of different vegetables. Tomatoes, the base of my gazpacho soup along with the bread all pureed together. I got a little white onion, I've got my garlic standing by and I'm going to go ahead and do some cucumber and green pepper.
So, I'm going to coarsely chop a bunch of these, I'm going to reserve a little bit of these to dice beautifully for a garnish later on. So, I'm just going to go ahead for our tomatoes for the bulk of our soup. I cut them in half and I use my little tomato seed remover. So I just wiggle in the spots here to take out the seeds and the jelly and then I just coarsely chop these any old way.
So look at this deliciousness. Let’s solve this up, yes, that’s going to help everybody taste good, kosher salt of course, we give it a toss of some good, lovely olive oil and I'm going to join my bread to this whole shoot and match.
We’re going to squeeze out any excess water but then we let this sit together so the flavors are all merry and do their deliciousness coming together and then we puree this later on. I performed the marriage of the gazpacho stuff, let’s go ahead and do honeymoon. We’re going to puree all of this. I'm using my blender here so we really get everything aerated beautifully but also puree it in a really homogenous mixture. So I'm going to do this in batches and I'm going to do this at a pretty high speed and I'm also going to—while I'm doing this, I'm going to add some sherry vinegar for a really lovely, bright, fresh flavor. All right, maybe a little bit more salt of course and I also have all of my garnish standing by. That’s why I cut this in a really pretty, lovely little way because we sprinkle this in and that’s the texture of our soup. So we have pureed tomatoes and bread and then we’re going to have a little bit of chunky garniture later on.
So I'm going to go ahead—now, if you feel like this is a little on the thick side and you want to thin it down, thin it down with a little bit of tomato juice, that’s good. You could use water but I like to use that sort of tomato juice. Let’s use those flavors, let’s think about how we can make our soup taste fantastic.
So let’s puree. All right so that’s pureed, so you're looking, you're like, wow! That’s a pretty white gazpacho but I've got all my other tomatoes and all that stuff in here so as I said, I'm going to work in batches and then I'm going to taste it to season it later on.
Okay, so olive oil, stir this guy in, taste it, our QC, quality control, make sure it’s delicious. Now we’re perfect. All right, a little plastic, a little fridge action, here we go, and then this is already ready already, we’re done with this, so we can just go ahead and whip it out of the fridge, garnish and serve it later on. Look at that, lovely!
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