Gazpacho Soup

Diva Enertains Gazpacho

Forgive me my indulgence for this and the next two posts.  But it IS tomato season and it lasts such a sweet, short time.

This recipe for Gazpacho Soup comes from Thomas Keller of  “The French Laundry” restaurant, perhaps one of the most coveted reservations in our nation.   I’m not sure Chef Keller would appreciate the liberties I’ve taken with his recipe but we love it!  The two parts I’ve left out are: 1) Keller calls for blending all the ingredients in a blender prior to serving it which is the way it is prepared in its country of origin, Spain.  However, as you will find it on many menus in the U.S., we like ours with texture so we skip the blending. (That being said – you could do most of the prep work, chopping, in a food processor)

Diva Enertains Gazpacho Side View

2) He calls for a Balsamic reduction to “dot’ over the top of the soup.  We have done it and it is both delicious and beautiful.  But not something we want to do every time we make this recipe – it’s a lot of work and time (it requires close monitoring and a ‘diffuser’ function on your range).  I’ve included instructions for the glaze in case you would like to make it!

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