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Community Recipe
from [carolfitz]
LA Times Master Class Gazpacho

LA Times Master Class Gazpacho

From the LA Times Master Class with Thomas Keller http://www.latimes.com/features/food/la-fo-masterclassrec1-20120714,0,7015918.story

  • Yield: 6 servings

Ingredients

  • 1 cup(s) chopped red onion
  • 1 cup(s) chopped green bell pepper
  • 1 cup(s) peeled, seeded & chopped cuke
  • 1 cup(s) peeled, seeded & chopped tomatoes
  • 1 1/2 teaspoon(s) chopped garlic
  • 1 1/2 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) cayenne pepper
  • 1 tablespoon(s) white wine vinegar
  • 1 tablespoon(s) fresh lemon juice
  • 1/4 cup(s) tomato paste (we used sun-dried)
  • 3 cup(s) tomato juice
  • 1/4 cup(s) extra virgin olive oil
  • 2 tablespoon(s) extra virgin olive oil
  • 1 sprig(s) fresh thyme

Preparation

1. In large bowl, combine all.

2. Cover and refrigerate overnight.

3. The next day, remove the thyme.

4. Blend the soup until it is smooth; you will have about 1 1/2 quarts of soup.

5. For a smoother texture, strain the soup; this will yield slightly less than 1 quart.

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LA Times Master Class Gazpacho recipe

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