What's Cooking: The Happy Medium’s Gazpacho Recipe -

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The following recipe was provided by Jeff McKeehan, The Happy Medium and husband to Dave Hughes of Retire Fabulously fame.

Gazpacho Trivia: This dish, beloved throughout Spain, plays a central role in the hilarious Pedro Almodóvar film, “Women on the Verge of a Nervous Breakdown”, starring a very young Antonio Banderas.

Equipment Needed:

Blender with approx. 48 -60 oz capacity.

Wire strainer, approx. 8” diameter, with medium-to-fine mesh

Short-handled soup ladle (for pressing contents through strainer)

Flexible spatula for scraping sides of blender and mixing bowl

Large, lightweight (plastic or stainless steel, not glass) mixing bowl with approx. 60 oz capacity.

Container with tight-fitting lid and closeable pour spout, with approx. 50-60 oz. capacity

Ingredients Needed:

6 medium ripe tomatoes or one 28 oz. can of whole, peeled tomatoes

1-3 whole cloves of garlic, to taste (no need to peel them!)

¼ to ½ peeled medium onion, to taste

1 large, peeled cucumber (either regular or “burpless”, “English” style), sliced
to fit well in the blender.

2 large green or red bell peppers, seeded and membrane removed
(OR 6-8 oz. water-packed roasted red pepper, found in jars)

½ tsp salt (optional if using canned tomatoes that have salt).

4 oz. extra virgin olive oil

3 tablespoons sherry vinegar (or red wine vinegar). Do not use white, cider or balsamic.

4-5 ice cubes

Directions:

Toss garlic cloves, onion, ice cubes, cucumber and peppers in blender.
Cover, and mix on medium to high for one minute.
Add tomatoes. Cover and mix on high for two to three minutes.
Hold strainer over mixing bowl and slowly pour half of the mixture into the strainer. You will need to gently push the mixture through the strainer with the back of the ladle. Move the ladle in a small, circular motion around the strainer until all that is left is pulp.
Rinse the ladle and the strainer under water and repeat the process with the remaining mixture. Use the spatula to get any remaining mixture off the walls of the blender jar.
Rinse the strainer, ladle and blender jar.
Carefully pour the strained mixture back into the blender, scraping the bowl with the spatula to get every drop.
Add olive oil, vinegar and salt (optional) to the blender, cover and run for 1 or 2 minutes.
Pour the gazpacho into your serving container and refrigerate immediately.
Serve cold in small glasses or small bowls that can be held in the hand.
Mixture will keep at least a week in the refrigerator. It will usually separate, so be sure to shake well before each serving.

-Jeff McKeehan
www.jeffthemedium.com