Creamy Andaluz Gazpacho

I've made this twice already this summer, kept some and also gifted to friends, as DH doesn't like it. So delicious. I omit the serrano chile as I serve it with Cholula on the side so people can regulate the amount of heat they enjoy. The local farmstand has half price tomatoes that are a little past prime, or dinged up, making for perfect blending candidates. I just blend it all in the Vitamix, no straining, and serve a few finely chopped cukes on top.
This is a Kenji recipe. LMK if anyone doesn't have a subscription and I'll post the recipe.

monj, could you look at this Serious Eats version from Kenji and see if there is any difference from the ATK?


thanks.

PS: tomatoes are still seriously high here ($3.99-$4.99 for heritage; $2.99 from Tennessee Grainers)

marilynfl said:

monj, could you look at this Serious Eats version from Kenji and see if there is any difference from the ATK?

Easy Gazpacho Recipe

Super fast and easy gazpacho. The key is layering and salting the vegetables above the bread so that their exuded juices get sopped up before blending.

www.seriouseats.com

thanks.

PS: tomatoes are still seriously high here ($3.99-$4.99 for heritage; $2.99 from Tennessee Grainers)

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Hi Marilyn,
The ingredients are almost identical, except KAL version doesn't have a chile, uses a lot more bread and an additional 1/2 cup of olive oil. The method is basically the same, he layers the veggies as he salts them, as opposed to just dumping all in a bowl.
I've been growing my own heirloom tomatoes for the last few years as the heirlooms here can run anywhere from 3.99 to 6.99 per pound. I try to get the dinged ones for gazpacho, not necessarily heirloom, but still tasty.