Silky Tomato Gazpacho with Diced Garnish
4.5(138 ratings)Where chunky gazpacho is casual, this one is dressed for dinner. The blended tomato base is passed through a sieve until it is as smooth as velvet, then served in a shallow white plate with a tidy mound of finely diced vegetables in the center. A scattering of parsley and chives adds color. It makes an elegant first course that can be prepared entirely ahead.
- Hands-on
- 25 min
- Chill
- 3 hr
- Total
- 3 hr 25 min
- Serves
- 4
- Level
- Moderate
Method
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Step 1: Blend the tomatoes, red pepper, chopped cucumber, garlic, vinegar and salt on high for 90 seconds until completely liquid.
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Step 2: With the blender running, pour in the olive oil in a slow stream, then press the soup through a fine sieve with the back of a ladle.
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Step 3: Cover and chill for 3 hours. Meanwhile, dice the remaining cucumber, the green pepper and red onion into tiny even cubes and refrigerate.
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Step 4: Ladle the cold soup into shallow white plates, spoon a small mound of diced vegetables into the middle and scatter over the parsley and chives.
Same technique, different aisle
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