Sergios Gazpacho Recipes

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Steps:

• Put the oil, vinegar, and Tabasco in the bowl of a blender and blend briefly. Add the onion, cucumber, parsley, basil, garlic, and 1 tablespoon salt and blend until smooth. Add the tomatoes a few at a time, blending as you go. When the blender is about three-fourths full, pour out half of the liquid into a medium bowl. Continue to puree and add the tomatoes a few at a time until all the tomatoes are incorporated and the mixture is smooth. Pour the blender contents into the bowl and stir to blend.
• If you want a super-smooth texture, pass the soup through a fine-mesh strainer.
• Chill for at least 2 hours before serving. Whisk to blend, then taste and add more salt or vinegar as needed. Garnish each serving with a drizzle of extra-virgin olive oil.
• You can also substitute up to half of the extra-virgin olive oil with a mild or neutral oil, if you like.

Steps:

• Put the oil, vinegar, and Tabasco in the bowl of a blender and blend briefly. Add the onions, cucumbers, parsley, basil, garlic, and 3 tsp. salt and blend until smooth. With the blender running, add the tomatoes a few at a time. When the blender is about 3/4 full, pour out half of the liquid into a medium bowl. Continue to puree and add the tomatoes a few at a time until all the tomatoes are incorporated and the mixture is smooth. Pour the blender contents into the bowl and stir to blend. If you want a super-smooth texture, pass the soup through a fine mesh strainer. Chill for at least 2 hours before serving. Whisk to blend, then taste and add more salt or vinegar as needed. Garnish each serving with a drizzle of extra virgin olive oil.

Steps:

• Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
• With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
• Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
• Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Steps:

• Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.
• To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.