Thursday, September 4, 2008

Cliff's Gazpacho

Print Friendly and PDF
Cliff Louie made this soup last weekend while I was visiting Seattle, and it is truly the most refreshing and delicious soup I have ever tasted. It is best served chilled, so is perfect for a hot summer day. Pictured here are Cliff and Patti in Laguna Beach.

1-1/2 lbs vine-ripened tomatoes, peeled, seeded and chopped
1 cup of V-8 juice or tomato juice
1 T white wine vinegar
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced (optional)
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 tsp balsamic vinegar
2 tsp Worcestershire sauce
1/2 tsp toasted, ground cumin
1 tsp kosher salt
1/4 tsp freshly ground black pepper

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup. Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, white vinegar, V-8 juice, Worcestershire, cumin, salt and pepper and stir to combine. Or what Cliff does is put the onion, tomato, red pepper and cucumber into the blender and blend until texture is chunky, then add other ingredients into blender and puree for another 15-20 seconds. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight.
...............and here's Ms. Sophie

No comments: