Seamus Mullen's tips for cooling off on a hot summer daySeamus Mullen's tips for cooling off on a hot summer day
There's probably no better way to chill off on a hot summer day then a glass of chilled cold gazpacho. The classic Spanish chilled tomato soup. Most people when they make gazpacho they just kinda bang it out. They take some tomatoes, puree it up with some onions, and peppers, a little bit of vinegar. I like to make it a little bit creamy. I like something Anything that has a nice mouth feel so what we do is take some tomatoes, you gotta plan ahead a little bit. Take some tomatoes, maybe two pounds of good, heirloom tomatoes, get them at the farmers market, even better if you grow them yourself right off the vine. Chop them up roughly, mix them with a little bit of sherry vinegar, and take some old bread, that's the secret, a little bit of old bread Peel off the crust so you have a nice inside crumb, mix it with a little bit of diced onion, some peeled cucumber, and red pepper and let that macerate overnight in the refrigerator so that the bread takes on all the juice from the tomato. Put a little bit of salt in it first too so that will extract some of the flavor from the tomato and really flavor it. And the next day what you're gonna do is you're gonna puree it in a in you can use a food processor. I think it works better in a blender. Puree it together in a blender and with a with a blender running you're gonna drizzle in a little bit of good olive oil. And that'll emulsify it and make a really nice creamy gaspacho. Put it in the fridge, chill, serve it with a hard boiled egg if you like or just out in a glass it's delicious.