Gazpacho
Pureed base
16 ounces peeled and seeded tomato flesh
8 ounces tomato juice (set the trimmings in a colander over a bowl – this will yield the juice)
Juice of one lime
3 tablespoons Worcestershire sauce
3 tablespoons white balsamic vinegar
6 tablespoons extra virgin olive oil
1 cucumber peeled and seeded
1⁄2 medium onion, roughly chopped
Several sprigs fresh basil
Salt and pepper to taste
Diced ingredients
1 cucumber finely diced
1⁄2 onion finely diced
1 cup mixed peppers (red, green, yellow, purple) finely diced
2 firm plum tomatoes, peeled, seeded and finely diced
To serve
Basil chiffonade for garnish
Croutons, or grilled crostini
- For the puree, combine all ingredients in a blender and mix, slowly increasing the speed until pureed. Taste and adjust seasoning. You want the puree to be well salted because you will be adding unsalted vegetables later. Chill at least an hour.
- Combine the finely diced vegetables in a bowl, add a few ice cubes and chill up to an hour.
- Within 30 minutes of serving, drain the diced vegetables and add to the puree. Gently mix and continue to chill.
- To serve, ladle into a bowl, garnish with basil chiffonade and croutons or crostini.
