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Why It's Good:
Broadway East is one of New York's newest and hippest flexitarian restaurants. Their menu focuses on vegetables with a only a few meat-centerd dishes. Their focus on vegetable greatness is exemplified in this gazpacho. A chilled, mostly tomato soup that is light, refreshing and full of flavor, this is a perfect cool down in the summer time.
Why It's Green:
Make this soup with organic and local ingredients and you'll be doing yourself (the flavor!) and the earth (no pesticides, please) a huge favor.
Gazpacho
Serves 4-6
- 1 # tomatoes, cored, seeded and chopped
- ½ cup cucumber, peeled, seeded and chopped
- ¼ cup red bell pepper, cored seeded and chopped
- ¼ cup chopped red onion
- ¼ cup chopped celery
- 2 Tbl flat-leaf parsley
- 1 ½ tsp chopped garlic
- 2 Tbl tomato paste
- 3 cups tomato juice
- 2 Tbl sherry vinegar
- 1 Tbl sugar
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- ¾ tsp salt
- ¼ tsp freshly ground pepper
- ½ cup extra virgin olive oil
1. Combine all the ingredients in a bowl except the olive oil and mix well, making sure the tomato paste gets well incorporated. Refrigerate and let sit for at least 2 hours and up to overnight.
2. Place 1/3 of the mixture in a blender and blend until smooth. With the blender running slowly. add the olive oil to emulsify. Pour the blended mixture into the rest of the gazpacho and stir to combine. Adjust salt and seasoning to taste.
Variations
For a silky smooth gazpacho, blend all of the ingredients in a blender, adding oil to emulsify.
For a looser, completely chunky gazpacho, decrease the tomato juice by ½ cup and whisk together all the ingredients, including the oil, and refrigerate for two hours or up to overnight.
