Gazpacho from Episode 32
About the Recipe
Our recipe for this episode is a summer classic: Gazpacho! Here's the clip of Marjorie Taylor Greene saying gazpacho instead of gestapo. You're welcome. For the record, when Bootie says Crypton instead of crouton, this is charming and not horrifying. Bossy has been making this recipe from the Silver Palate Good Times Cookbook for many years, as evidenced by all the splatters in her cookbook. It meets all of our criteria: makes a lot, uses one pot, and you have most of the ingredients in your larder. And it's versatile! It's perfect for a hot summer day.
Gazpacho
Serves 8 to 10
Ingredients:
6 large ripe tomatoes2 red bell peppers2 medium-size yellow onions2 large shallots2 large cucumbers½ cup red wine vinegar½ cup olive oil1 ½ cups canned tomato juice3 eggs, lightly beaten½ cup chopped fresh dillPinch of cayenne pepperSalt and freshly ground black pepper, to taste
Directions:
1. Wash tomatoes and peppers. Core and coarsely chop the tomatoes; save the juices. Stem, seed and coarsely chop the peppers. Peel and coarsely chop the onions and shallots. Peel, seed, and coarsely chop the cucumbers.2. In a bowl whisk together the vinegar, olive oil, reserved tomato juices, canned tomato juices and eggs.3. In a blender or a food processor, puree the vegetables in small batched, adding the tomato juice mixture as necessary to keep the blades from clogging. Do not puree completely; the gazpacho should retain some of its crunch.4. Stir in the dill, cayenne, and salt and pepper. Cover and chill for at least 4 hours.5. To serve, stir, taste, and correct the seasoning, and ladle into chilled soup bowls or mugs.
