'Confession: I have never had gazpacho, and the idea of cold soup grosses me out a little.'
this weekend, I cruised by my local grocery store and picked up ingredients for several of the video’s various chilled soups.
And last Thursday, as the first of the ultra-hot days bore down upon us, I broke out my blender and cherry tomatoes and put the recipe to the test by making the Golden State gazpacho. It’s a beautiful golden soup that relies on sungold cherry tomatoes and yellow peaches for its flavor. In addition to the “cold soup” novelty, I was eager to see what a soup that featured peaches would taste like.
The recipe has more than a dozen ingredients, which is usually enough for me to panic and decide not to try it, but having watched Chef John’s video, I knew the actual steps were simple: prep, blend, strain, chill. I opted not to try one of the several recipes that required heating first, as I figured that would defeat the point of cold soup in a heat wave.
The actual prep took me about 30 minutes, though I imagine a skilled cook could do it faster: I peeled and chopped the cucumbers and peaches, washed and removed any stems from the tomatoes, chopped the onions, garlic and bell peppers, and mixed them all in a bowl with spices, vinegar, olive oil and water. Unlike Chef John, I don’t have a huge blender, so I blended my gazpacho in batches using my immersion blender. I don’t think this caused any issues.
all of the prepped gazpacho ingredients. Photo taken right before I checked the recipe and realized I'd forgotten onions and garlic.
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