How to Make Creamy Gazpacho Andaluz

Creamy Gazpacho Andaluz Recipe source: American Test Kitchen
Ingredients: Serve 4 to 6
3 pounds (8 medium) ripe tomatoes, cored
1 small cucumber, peeled, halved lengthwise, and seeded
1 green bell pepper, stemmed, halved, and seeded
1 small red onion, halved
2 garlic cloves, peeled and quartered
1 small serrano chile, stemmed and halved lengthwise
Kosher salt and pepper
1 slice hearty white sandwich bread, crust removed, torn into 1 inch pieces
½ cup extra virgin olive oil, plus extra for serving
2 tablespoons sherry vinegar, plus extra for serving
2 tablespoons finely minced fresh parsley, chives, or basil

  • Roughly chop 2 pounds tomatoes, half of cucumber, half of bell pepper, and half of onion and place in large bowl. Add garlic, chile, and 1 ½ teaspoons salt and toss to combine.
  • Cut remaining 1 pound tomatoes, cucumber, and bell pepper into ¼ inch dice and place in medium bowl. Mince remaining onion and add to diced vegetables. Toss with ½ teaspoon salt and transfer to fine mesh strainer set over medium bowl. Let drain for 1 hour. Transfer drained diced vegetables to medium bowl and set aside, reserving exuded liquid (there should be about ¼ cup; discard extra liquid).
  • Add bread pieces to exuded liquid and soak for 1 minute. Add soaked bread and any remaining liquid to roughly chopped vegetables and toss thoroughly to combine.
  • Transfer half of vegetable bread mixture to blender and process for 30 seconds. With blender running, slowly drizzle in ¼ cup oil and continue to blend until completely smooth, about 2 minutes. Strain soup through fine mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through strainer. Repeat with remaining vegetable bread mixture and ¼ cup olive oil.
  • Stir vinegar, parsley, and half of diced vegetables into soup and season with salt and pepper to taste. Cover and refrigerate overnight or for at least 2 hours to chill completely and develop flavors. Serve, passing remaining diced vegetables and additional olive oil, sherry vinegar, and pepper separately. End. 
How to Make Creamy Gazpacho Andaluz

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