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Traditional gazpacho, a classic chilled soup made from pureed fresh vegetables, comes from the south of Spain, where summers are notoriously hot, and vegetables are abundant. Choosing fresh, high-quality ingredients is the key to a delicious soup. Choose ripe, ruby red tomatoes, small, firm cucumbers and bright, crisp peppers. And always use GOYA® Extra Virgin Olive Oil, for a soup with a smooth, velvety texture and a well-balanced taste.
For the Soup:
white bread, crusts removed
medium ripe tomatoes (about 2 lbs.), skinned, seeded and roughly chopped
small cucumber, peeled, seeded and roughly chopped
green bell pepper, seeded and roughly chopped
GOYA® Minced Garlic, or 4 cloves fresh garlic, finely chopped
GOYA® Red Wine Vinegar
For the Garnish:
small tomato, seeded and finely chopped (optional)
small red onion, finely chopped (optional)
bell pepper, seeded and finely chopped (optional)
hardboiled egg, finely chopped (optional)
white bread, cubed and toasted (optional)
Tear bread into small pieces; transfer to medium bowl and cover with cold water. Soak until bread is saturated, about 15 minutes. Squeeze water from bread, discarding soaking water.
In bowl of blender or food processor, add bread, tomatoes, cucumber, bell pepper, garlic and ¼ cup water. Blend until well combined, about 1 minute. With motor running, add oil in steady stream until well blended. Stir in vinegar; season with adobo.
Strain pureed soup through small-hole strainer into soup terrine, pressing firmly to pass all liquid through strainer; discard any solids. Cover terrine; transfer to refrigerator. Chill at least 1 hour, or up to 48 hours.
To serve, divide soup evenly among serving bowls. Garnish with tomatoes, onions, peppers, eggs and/or toasted bread, if desired.
In our Gazpacho recipe, we call for peeled tomatoes. However, peeling tomatoes with a vegetable peeler is no easy task: the tomato’s soft flesh tends to bruise and squish as the peeler hacks away at the skin. To peel the tomato while keeping the flesh intact, try this chef trick: Bring a pot of water to a boil. With the tip of your knife, make an “x” in the base of the tomato. Plunge the tomatoes into the water; let boil 30 seconds. Using a slotted spoon, immediately transfer tomatoes to bowl of ice water to chill. This “blanching” and “shocking” process detaches the tomato’s skin from its flesh. Next, use your hand to easily peel off the skin.
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