Page 7 - ClubLife Weekly 052422
P. 7
CHEF'S
CHEF'S
CORNER
CORNER
Gazpacho
How to
Cut out and discard the core at the top of the
Makes 1-2 Quarts tomatoes, and chop the tomatoes roughly into
quarters.
1 pound ripe red tomatoes Peel the cucumber and cut into chunks.
1 english cucumber Cut the pepper in half, and remove the core along
1 red bell pepper with the seeds.
3 green onions Again, chop into large pieces.
2 tablespoon sherry vinegar Slice the garlic and green onions.
2 tablespoon red wine vinegar Add in the sherry and red wine vinegar.
2 garlic cloves, peeled Mix ingredients well with plenty of salt and
3/4 cup Spanish extra-virgin olive oil marinate in the refrigerator overnight.
Salt to taste The following day combine the marinated
vegetables and their juices into a blender and
puree until smooth.
Drizzle in the olive oil and check for seasoning.
Strain the soup into a pitcher and store covered
in the refrigerator.
Pour into chilled bowls and drizzle with a bit
more olive oil.
