A cool gazpacho summer soup is the perfect example of a quick and easy emulsion, as the blender and golden olive oil work their magic to transform a handful of ingredients into a velvety chilled delight.
A blender, food processor or immersion blender 8 chilled, shallow soup bowls or glasses.
2 pounds (1 kg) ripe red tomatoes, rinsed, cored, cut into chunks
1 small cucumber (about 6 ounces; 180 g) peeled, cut into chunks
1 small mildly hot pepper such as Anaheim, stemmed, cut into chunks
1 small red onion, peeled, cut into chunks
2 plump, fresh garlic cloves, peeled, halved, green germ removed if present
2 teaspoons best-quality red wine or sherry wine vinegar
1 teaspoon fine sea salt
1/2 cup (125 ml) mild extra-virgin olive oil
1. In the blender, combine the tomatoes, cucumber, pepper, onion, and garlic. Blend at highest speed until well emulsified and very smooth, a full 2 minutes. With the motor running, add the vinegar and salt. Slowly drizzle in the olive oil, until the mixture is smooth, thick and emulsified.
2. Cover and refrigerate until well chilled. Pour into chilled bowls or glasses to serve.
MAKE AHEAD NOTE: The soup can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Re-blend at serving time.
This recipe was first published in My Master Recipes. All rights reserved. Please do not reproduce without permission.