hello this is chef john from food wishes comm with Golden State gazpacho that's
right I am very excited to be showing you this extra sunny version of
everybody's favorite cold summer soup and not only is this extremely delicious
and incredibly gorgeous it's also super easy to make as long as you have a
blender and if you don't have a blender even better since you'll call a friend
it does have a blender which will create a situation known as a party waiting to
happen so with that let's go ahead get started by reviewing our ingredients
beginning with the star of the show some Sun cold cherry tomatoes which are just
bursting with sweetness and vine ripened tomato flavor and along with a few
regular cherry tomatoes are gonna produce this soups amazing color and
then we're also going to need a little bit of onion and a clove of garlic as
well as an orange bell pepper which we will only use half of which brings us to
our secret ingredients a couple ripe peaches which we'll peel
before cutting up and then last but not least some English cucumber which we
will also peel but not because of anything having to do with the flavor we
just don't want that dark green skin screwin up our color in case you're
wondering we do not have to remove the seeds for these but anyway I'll go ahead
and peel the rest of that and the peaches off-camera
since nobody logs on to YouTube to watch peeling then once we have everything
prepped we'll toss it in a blender and go slow with the tomatoes otherwise
you're going to be chasing those all over the kitchen and then what we'll do
once all our fruits and vegetables are in is go ahead and season this up with a
generous amount of kosher salt a little bit of ground cumin and then three or
four or five shakes of cayenne and then we can finish this up with our liquid
ingredients which will include a couple tablespoons of white wine vinegar or
champagne vinegar or sherry vinegar or even rice vinegar
we will also squeeze in the juice of one lime followed by a little bit of olive
oil and then last but not least about one cup of cold fresh water unless you
want yours thicker in which case leave that out or conversely if you want a
thinner go ahead and add more but either way once that set we'll go ahead and
blend this smooth starting off kind of slow pulsing it on and off
so as not to splash it everywhere and then as usual we'll go ahead and finish
up on high speed and then once that has been successfully processed I highly
recommend we strain this rice uncle cherry tomatoes are famous for their
intense vibrant beautiful sweet flavor but they also have very very tough skins
so we'll go ahead and pass this through a mesh strainer which as you can see is
gonna trap most of that along with the seeds and then if we want we can go
ahead and grab a spoon and give this a taste pop we don't necessarily want to
judge it yet or just a seasoning since at this point everything is at room
temperature and we're gonna serve this ice-cold and it's a proven scientific
fact that room-temperature things do not taste the same as ice-cold things so
what we'll do is wrap this up and pop it in the fridge for at least three or four
hours or until very very very cold okay one of the only ways to screw up against
Pacho is to serve it not super cold but once it is muy Frio we can go ahead and
unwrap it and then give it a thorough stirring since you're probably gonna
have some clear stuff on the bottom and some foamy stuff on the top but after a
brief agitation you'll see everything will come together beautifully and
you'll be looking at one of the most beautiful cold soups of all time and now
that it's ice-cold we can finally grab a spoon and give it the official taste and
then adjust if need be and it's almost always going to need some more salt
which mine did as well as a couple shakes of cayenne which it didn't need
but add it anyway and that's it once we're happy with this we can go ahead
and serve it up and garnish it any which way we want which for me is going to be
with some finely crumbled feta as well as a little bit of diced fresh peach and
then finally a little touch of finely and freshly sliced basil and while I
think these toppings pair perfectly with this there are so many other things you
could use I mean you are after all the Hector Comacho of this surprisingly
macho gazpacho so feel free to adapt this to your tastes but personally I
think the fatted peach and basil really are a knockout with this especially if
we finish this off a little kiss of cayenne and that's it let me go ahead
and grab a spoon and that my friends is one of the most delicious most
interesting most refreshing and visually stunning despachos you will ever have
mmm no mistake despite the addition of the
peaches this really is 100% savory in fact if you forced your guess eat this
blindfolded which we don't recommend but if you did they would swear they were
eating a regular gazpacho and a very exceptional one at that and by the way
if the thought of adding peaches and stuff like cucumbers and peppers and
tomatoes seems weird well it really shouldn't
since tomatoes are actually a fruit also has everybody who's ever been stuck next
to that guy at a cocktail parties already heard you know the same guy that
gets upset when you say preheat the oven instead of heat the oven yeah that guy
but anyway the point is that subtle sweetness from the peach is what I think
makes this soup so extra special I mean really I shouldn't be this excited over
a cold soup and yet I am so please go out and find some Sun gold Tomatoes and
a couple ripe peaches and of course a blender and then give this amazingly
beautiful and uniquely delicious gazpacho a try soon so head over to food
wishes comm for all the ingredient amounts of more info as usual and as
always enjoy
you