I adore the gazpacho at the Urth
. My recipe is so bland compared to theirs. I would love to know what they use to get such a wonderful flavor.
With a medley of fresh and bright flavors, gazpacho is the perfect dish for a hot summer day. Urth Caffé was happy to share its secret with us, and we've adapted its recipe to share with you.
Urth Caffé's gazpacho
FOR THE RECORD:
An earlier version of this recipe gave the wrong amounts for lemon juice and olive oil in the second step of the instructions. The amounts in the ingredient list were correct: 1½ teaspoons lemon juice and 1/4 cup olive oil. —
30 minutes, plus chilling time for the gazpacho
Adapted from Urth Caffé.
1 1/2 pounds tomatoes (about 4), peeled, seeded and chopped (about 2 cups)
1 1/2 cups chopped seedless Persian cucumber (from about 4 whole)
1 cup diced onion (from about ½ whole)
1/2 cup diced green bell pepper (from about ¼ whole)
3 cloves garlic, chopped
1 cup tomato juice, more to taste
1/4 cup red wine vinegar
Freshly ground black pepper
Pinch cayenne pepper
Tabasco sauce, or other hot sauce
1 1/2 teaspoons lemon juice (from about ½ lemon)
1/4 cup olive oil
1 tablespoon diced fresh chives
1. In a blender,
combine the tomatoes, cucumber, onion, bell pepper, garlic, tomato juice and vinegar. Puree the mixture, then pour into a medium bowl.
with 1½ teaspoons of salt, or to taste (amount of salt can vary depending on the brand of tomato juice, if purchased), one-half teaspoon each of black pepper and cayenne pepper, and one-fourth teaspoon of the Tabasco, the 1½ teaspoons of lemon juice and one-quarter cup of olive oil. Taste and adjust seasonings and flavoring as desired.
3. Cover and refrigerate
the gazpacho until well-chilled. Stir in the chives, and thin if desired with additional tomato juice or water. Taste and adjust the seasonings once more. This makes a generous quart of gazpacho.
125 calories; 2 grams protein; 10 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 6 grams sugar; 701 mg sodium.
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