I’ve been making versions of Daniel Boulud’s gazpacho for almost 20 years. Over time I’ve streamlined the steps, but I still blanch the bell peppers to lessen their sharp bite. This recipe makes a creamy red soup, flecked with basil. Adapted from Café Boulud Cookbook
- Category: Dinner, Food for Travel, Lunch, Soups, Tea and other Drinks
Ingredients
- 1 yellow bell pepper, core and seeds removed and cut into chunks
- 1 red bell pepper, core and seeds removed and cut into chunks
- 1 green bell pepper, core and seeds removed and cut into chunks
- 3 ripe tomatoes (a mix of red and yellow is nice)
- 1 English cucumber, peeled and cut into chunks
- 1/4 mild onion, peeled and cut into chunks
- 2 cloves garlic, split
- juice of 1 lemon
- juice of 1 lime
- dash hot sauce
- salt
- pepper
- 1 handful basil leaves, cut into ribbons
Instructions
- Bring a pot of salted water to the boil and add chunks of yellow, red, and green pepper. Blanch 2-3 minutes. Drain and run under cold water to stop cooking. Once cool, pat dry between a clean dish towel.
- Place all ingredients except salt, pepper, and basil into the container of a blender or food processor. Blend until mixture is smooth, at least 2 minutes. Work in batches if necessary. With blender running, add about 2 tsp. salt and several grind of pepper. Stop blender, taste and adjust seasonings, adding more salt, pepper, or hot sauce to suit your taste.
- Strain gazpacho through a strainer, using a rubber spatula to push all liquid through. Discard the solids.
- Stir in basil, transfer to pitcher, and refrigerate until chilled, at least 4 hours. Serve in glasses. Makes about 1.5 quarts.
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