Tuesday, June 10, 2014

Recipe: Summer Gazpacho

Our friend Oliver shared his delicious Gazpacho recipe with us.  He is the founder of Eat and Smile Foods and was on one of our first episodes of Capital Cooking.  Enjoy!
4 Large Ripe Tomatoes
2 Shallots (Peeled)
3 Cloves Garlic
1 Bunch of Cilantro
1/3 Cup Canola Oil
1/2 Cup EVOO
1 Tbsp Salt
2 Tsp White Pepper
1/4 Cup Lemon Juice

Peel your tomatoes by bringing a large pot of water to a boil on the stove.  Trim the stem off the tomatoes and notch the bottoms with an X with the tip of a paring knife.  Place them gently into the water and let simmer for 30-45 seconds, or until you see the skin split.  Immediately remove the tomatoes and place into an ice bath or bowl of very cold water and let sit till chilled, about 5 minutes.  Peel the Tomatoes and cut into quarters and set aside.

Get out a blender and place the shallots, garlic, cilantro, canola oil, salt, pepper, and lemon juice into the blender. Puree on high for 20-30 seconds.  Pour out into a bowl.

Without scraping our the blender, add in the tomatoes and puree for another 15-20 seconds or until mostly smooth.  Do not do this too long or you soup will turn orange.  Combine with the shallot and oil mixture and whisk together.  Whisk in EVOO and season with Salt and Pepper to taste.

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