Subj : NYT Most Requested - 07
To   : All
From : Dave Drum
Date : Mon Oct 07 2024 17:34:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Best Gazpacho
 Categories: Vegetables, Chilies, Soups
      Yield: 10 Servings
 
      2 lb Ripe red tomatoes; cored, in
           - chunks
      1    Italian frying pepper or
           - Anaheim; cored, seeded, in
           - chunks
      1    (8") cucumber; peeled, in
           - chunks
      1 sm Onion; peeled, in chunks
      1 cl Garlic
      2 ts Sherry vinegar; more to
           - taste
           Salt
    1/2 c  Extra-virgin olive oil; more
           - to taste & for drizzling
 
  Combine tomatoes, pepper, cucumber, onion and garlic in
  a blender or, if using a hand blender, in a deep bowl.
  (If necessary, work in batches.) Blend at high speed
  until very smooth, at least 2 minutes, pausing
  occasionally to scrape down the sides with a rubber
  spatula.
  
  With the motor running, add the vinegar and 2 teaspoons
  salt. Slowly drizzle in the olive oil. The mixture will
  turn bright orange or dark pink and become smooth and
  emulsified, like a salad dressing. If it still seems
  watery, drizzle in more olive oil until texture is
  creamy.
  
  Strain the mixture through a strainer or a food mill,
  pushing all the liquid through with a spatula or the
  back of a ladle. Discard the solids. Transfer to a large
  pitcher (preferably glass) and chill until very cold, at
  least 6 hours or overnight.
  
  Before serving, adjust the seasonings with salt and
  vinegar. If soup is very thick, stir in a few
  tablespoons ice water. Serve in glasses, over ice if
  desired. A few drops of olive oil on top are a nice
  touch.
  
  by Julia Moskin
  
  Yield: 8 to 12 servings, about 1 quart
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The innumerable bottled sauces are enemies of good cookery.
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