Serious Eats: Recipes
Cook the Book: Gazpacho
Adrià's interpretation is simple, classic, and shockingly easy to make at home, requiring nothing more than a blender and a fine-mesh sieve for a bowl of bright, vegetal, tomatoey soup that tastes primarily of sweet-savory tomatoes.
Cucumbers, tomatoes, red peppers, onions, and white bread are buzzed together with a few cloves of garlic that have been twice-blanched to get rid of their sharpness. The bright red soup is then passed through a strainer and blended again with olive oil, sherry vinegar, and a few teaspoons of mayonnaise that gently emulsifies the soup, giving it touch of creaminess.
This isn't a modernist take on gazpacho by any stretch of the imagination, just a great recipe that makes for a vibrant bowl that tastes exactly as fresh and thrilling as it's supposed to.
As always with our Cook the Book feature, we have five (5) copies of The Family Meal to give away this week.