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    Cucumber (8"); 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 ts 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.

  Recipe by Julia Moskin

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM