we're making gazpacho which is a Spanish cold soup.

It's kind of like a salad that you can drink.

And if that doesn't sound very exciting then think of it

instead as homemade V-8 that you can mix vodka with.

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video player right down there OK great.

So I got this recipe from a friend of mine in Spain

and it's gazpacho andaluz is what he called it.

Andalusian gazpacho.

And we also did a paella video a couple years ago

so I'll put a link to that.

But basically we're just going to get some fresh tomatoes

you want to use the ripest tomatoes you can find.

If you have somebody growing homegrown tomatoes

or if you have a farmers market then lucky you.

Get those tomatoes.

And some cucumber.

And this recipe is a little interesting to me because most

gazpacho recipes include bread and this one does not.

I asked him out right, I said are you sure

you didn't forget the bread Carlos.

I have two friends named Carlos.

And he said no but that there is another Andalucian soup

that I don't know the name of that

is just tomatoes and bread.

So I don't know actually. I had some gazpacho in Barcelona

years and years ago

and I don't know if it had bread in it or not.

But anyway I really love this it's so nice to keep a big

pitcher of this in the fridge and when it's really hot

outside and you're super dehydrated, just drink a little

glass and it's almost like I don't know, I mean I don't want

to say it's like Gatorade because it's way more delicious.

But it's really thirsty quenching

and full of vitamins and it tastes good.

OK good.

And some bell pepper.

I've made this with the red

and green bell pepper so your choice.

The original recipe specified green.

One clove of garlic, bloop.

And then for the flavors we're going

to put in some red wine vinegar.

Son of a.

So we're going to put in a couple tablespoons of this.

I think, oh God.

Stymied at every turn.

I think that sherry vinegar would be good too

but red wine was specified.

And a pinch of cumin, he says.

And some salt.

A good amount of salt, I mean a teaspoon but hey if you have

been on outside all day and you've been sweating,

you need that salt.

And then some cold water, I don't know if this is

traditional, I go ahead and put some ice in the water just

so that the guest spot show is nice

and cold from the get go.

We're going to blend this up until it's smooth

and then I'm going to slowly pour in three tablespoons

of olive oil while the machine is running.

So that it emulsifies the mixture and makes it have a nice

almost creamy mouth feel.

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Alright once it's blended up, we are going to do one final

step to make the texture really really smooth

and just run it through a little sieve.

If you don't want to do this you can skip it

but this is the way you're supposed to do it.

And just get a little spatula and kind of press it through.

OK so when you're done it'll look like this

you'll have a little bit of pulp left.

If you don't want to throw this out, I think it would be

really good added to a meatloaf

or as a sort of sofrito for the base of a stew or something.

And then if you want to serve your gazpacho as a cold soup,

you do want to dice up some cucumbers, some onions,

some red bell pepper maybe and serve that as a garnish

on top with some croutons.

But like I said, I really just like to drink it

as a refreshing cold drink.

So just super cold, it might separate as you store it

in the fridge for a few days but it's fine

just give it a little stir.

Mmmm.

I swear this is like what I want V-8 to taste like,

but it never tastes like that.

It's just like, oh my god it's so refreshing, geez.

I hope that you guys make this with some delicious tomatoes

that are in season right now and hope that

it refreshes you on a hot August day.

Thanks so much for watching, don't forget to subscribe

and I will see you next time, bye bye.

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