Hi everyone and welcome to another edition of Soupin It Up w/Sped, a weekly diary series where we talk about what else...soup! This week I'll be sharing some more Gazpacho recipes. Don't forget to vote in this week's poll for next week's soup theme.
Grilled Vegetable Gazpacho
Ingredients:
4 large garlic cloves, unpeeled
2 large red bell peppers, cored and quartered
2 large yellow bell peppers, cored and quartered
2 medium zucchini, sliced lengthwise 1/2 inch thick
1 large white onion, cut into 1/2-inch slabs
2 ears of corn, husked
2 tablespoons olive oil
Kosher salt and freshly ground pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
2 cups tomato juice
1/2 cup fresh orange juice
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1/4 cup chopped cilantro
1 English cucumber, thinly sliced
Directions
- Light a grill. Thread the garlic cloves onto a skewer. Lightly brush the garlic, bell peppers, zucchini, onion and corn with the vegetable oil and season with salt and pepper.
- Grill the vegetables over moderately high heat, turning frequently, until lightly charred and crisp-tender, about 10 minutes. Transfer the peppers to a bowl, cover with plastic and let steam for 10 minutes.
- Remove the garlic cloves from the skewers, peel them and transfer to a large bowl. Using a large serrated knife, cut the charred corn kernels into the bowl. Peel the peppers and add them to the bowl along with the zucchini, onion, cumin, crushed red pepper, tomato juice, orange juice, lemon juice and vinegar.
- Working in batches, puree the vegetable mixture in a blender or food processor. Pour the gazpacho into a clean bowl and season with salt and pepper. Cover and refrigerate until chilled, about 2 hours.
- Just before serving, stir the cilantro into the gazpacho. Ladle the soup into bowls, garnish with the cucumber and serve.
Watermelon Gazpacho
Ingredients:
15 tomatoes, cored
1 medium, seedless watermelon, peeled— 1/2 diced and 1/2 coarsely chopped
4 cucumbers, peeled and seeded— 2 diced and 2 coarsely chopped
1/4 cup sherry vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6 scallions, thinly sliced
2 jalapeños, seeded and minced
1/2 cup chopped cilantro
1/4 cup fresh lime juice
1/2 cup minced chives, for garnish
Directions
- Bring a large pot of water to a boil. Add the tomatoes and blanch until the skins are loosened, about 30 seconds. Transfer the tomatoes to a large rimmed baking sheet and let cool.
- Peel the tomatoes and halve them crosswise. Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juices. Press on the seeds; you should have about 2 cups of tomato juices in the bowl. Coarsely chop enough of the tomatoes to make 4 cups. Cut the remaining tomatoes into 1/2-inch dice.
- In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice and the 2 cups each of chopped watermelon and cucumber. Transfer the soup to a large bowl.
- Stir in the diced tomato, watermelon and cucumber, the vinegar and 1 tablespoon of the olive oil and season with salt and pepper. Refrigerate until chilled, at least 1 hour.
- In a small bowl, mix the scallions, jalapeños, cilantro and lime juice; season with salt and pepper. Ladle the soup into bowls, drizzle with the remaining 2 tablespoons of olive oil and sprinkle the chives on top. Pass the scallion relish at the table.
White Gazpacho
Ingredients:
3 medium cucumbers, peeled and chopped
3 cloves garlic, chopped
2 cups sour cream
1 cup plain yogurt
1 cup chicken stock
Salt and pepper, to taste
1/8 teaspoon Tabasco sauce
To garnish
Slivered almonds
Seedless green grapes, halved
Preparation
- In two batches, puree all the ingredients except for the almonds and grapes in a food processor.
- Combine both batches in a large bowl and refrigerate for several hours or overnight.
- Immediately before serving, garnish individual servings with the slivered almonds and grapes.
Salmorejo (Cordoban Gazpacho)
Ingredients:
6 tomatoes, coarsely chopped
2 cloves garlic, chopped
1/4 cup sherry vinegar
1 cup extra virgin olive oil
1 tablespoon salt
2 day-old country-style bread rolls, about 3 ounces each, torn into pieces and soaked into 1 cup water for 10 minutes, or 2 fresh rolls, torn into pieces
1 egg yolk
3 hard-boiled eggs, peeled and finely chopped
3 ounces spanish ham, finely chopped
Directions:
- In a large bowl, combine the tomatoes, garlic, vinegar, olive oil, salt, and soaked bread and any remaining water (or fresh bread) and mix well.
- Working in batches if necessary, add the tomato mixture to a blender or food processor and process at high speed until smooth. For an specially smooth texture, pass the pureed mixture through a food mill fitted with the medium plate, and then, if desired, return it to the blender or processor, add the egg yolk, and process until thoroughly incorporated.
- Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled.
- Just before serving, taste the soup and adjust the seasoning with salt. Ladle into chilled soup plates, garnish with the chopped eggs and ham, and serve.
Kitchen's open...what are you making this week?