Total Time: 10 minutes, plus at least 2 hours’ refrigeration
Serves: 6 Recipe By: Melissa Clark
The color alone is reason enough to make this gorgeous gazpacho. This is inspired by a gazpacho by Dani Garcia in Ana von Bremzen’s “The New Spanish Table.” Mr. Garcia’s soup also includes cherries, which I don’t miss in this rendition. One roasted beet transforms a classic into a beautiful original.
Ingredients:
- 2 slices red or white onion
- 1 large beet (about 6 ounces), roasted
- 1 small (6 ounces) cucumber or ½ long European cucumber peeled and coarsely chopped
- 2 pounds ripe tomatoes, quartered
- 2 sticks celery, coarsely chopped
- 2 large garlic cloves, halved, green germs removed
- 2 TBSP sherry vinegar, plus a little extra for the onion
- 3 TBSP extra virgin olive oil
- Salt to taste
- ½ to 1 cup ice water
Garnishes:
- ½ cup diced cucumber
- Slivered fresh mint leaves
- Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
- Working in two batches, blend all of the ingredients except the garnishes in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), thin out with more water if desired, and chill for at least 2 hours before eating. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.
TIP
Advance Preparation: You can serve this the day after you make it. Leftovers are good for 2 or 3 days.