BEST GAZPACHO RECIPE - NYT COOKING
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
Provided by Julia Moskin
Total Time 20 minutes
Yield 8 to 12 servings, about 1 quart
Number Of Ingredients 8
Steps:
- Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
- With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
- Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
- Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
Nutrition Facts : @context http//schema.org, Calories 122, UnsaturatedFatContent 9 grams, CarbohydrateContent 6 grams, FatContent 11 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 2 grams, SodiumContent 365 milligrams, SugarContent 4 grams
MUDSLIDE RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Share this creamy adults-only drink with the chocolate lover in your life. For extra indulgence, grate over some chocolate before serving
Provided by Liberty Mendez
Categories Cocktails, Drink
Total Time 7 minutes
Prep Time 5 minutes
Cook Time 2 minutes
Yield 2
Number Of Ingredients 6
Steps:
- Put two small tumblers in the fridge to chill overnight. Put 30g of the chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright so it gradually drips down the sides. Return to the fridge until you're ready to serve.
- Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream. Shake until the outside of the shaker is very cold.
- Put a few ice cubes in the prepared glasses, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a paper straw.
Nutrition Facts : Calories 656 calories, FatContent 42 grams fat, SaturatedFatContent 26 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 3 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.1 milligram of sodium
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