Tuesday, September 23, 2014

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TWC News: Gazpacho
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6 - 8

2 pounds large ripe tomatoes
1/2 large yellow or red bell pepper
2 teaspoons minced garlic
2 cups cubed, crustless country bread
2 small cucumbers
1 cup unsalted tomato juice or water
1/4 - 1/3 cup olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste
Diced avocado for garnish

Bring a large pot of water to a boil on the stovetop and combine ice and cold water in a large mixing bowl to create an ice water bath.

Deseed and roughly chop 1/2 of a large yellow or red bell pepper, finely mince about 2 teaspoons garlic, cube about 2 cups of crustless country bread, and deseed and roughly chop 2 small cucumbers.

Once the water comes to a boil, use a sharp knife to cut a small "X" into the bottom of each tomato. Blanch a couple of tomatoes at a time for about 30 seconds and then carefully scoop them into the ice water bath.

Drain the tomatoes and use a knife to peel the skin off of the tomatoes, starting at the "X." Once that's done, cut them in half through the circumference and gently squeeze them through a strainer into a mixing bowl to deseed them.

Next, cut the stem end out of the tomatoes and puree everything in batches using the liquid from the mixing bowl, 1 cup of water or unsalted tomato juice, and 1/4 - 1/3 cup extra-virgin olive oil.

Season it in the mixing bowl with 2 tablespoons of red wine vinegar and a little salt and pepper to taste. Chill in the fridge.

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