First of all, ANY mention of 3-8: Gazpacho must immediately be followed with a reference to this episode of the Simpsons.
“It’s tomato soup served ICE cold!”
Yes, Lisa. Yes it is. 🍅
It was the end of summer and we had a ton of tomatoes. It’s a winning combination. 🏆
I must admit: I didn’t make the recipe you’re about to see in these pictures. I was exhausted from cooking a ton of other stuff that day, and gave up after I had halved the pint of cherry tomatoes. Luckily, I have a husband who jumped in and finished the recipe (with pictures!), mostly because he was the one who was going to be eating it anyway.
So these pictures (minus editing) are his. Credit where credit is due. 🙂
Ingredients. He made veggie stock from a base we had and used a combination of heirloom and cherry tomatoes for the soup itself.
I think this was an attempt at cutting a slit in each tomato.
Boiling the tomatoes in a large sauce pot. He didn’t bother skinning the cherry tomatoes–it’s not worth it.
Skinned tomatoes. That’s one hell of a gory-looking shot.
Peppers, halved and seeded.
Stacked veggies ready for the blender.
In the midst of the blending process.
After adding the oil and lemon juice–it must create some type of slight emulsion, lightening it. Or not. ¯\_(ツ)_/¯
Stored in the fridge to cool. To be fair, I had restaurant-style storage containers BEFORE I started working in one. They’re REALLY handy.
The finished product–he even staged it for you. He said it was good. It disappeared pretty quickly, so I assume he enjoyed it.
Grade: A (so I hear)
