A cool summer gazpacho soup is a wonderful example of a quick and easy emulsion, as the blender and golden olive oil work their magic to transform a handful of ingredients into a velvety chilled delight.
8 SERVINGS
EQUIPMENT: A blender; 8 chilled, shallow soup bowls or glasses.
2 pounds (1 kg) ripe red tomatoes, rinsed, cored, and cut into chunks
1 small, cucumber (about 6 ounces/180 g), peeled and cut into chunks
1 small, mildly hot pepper, such as Anaheim, stemmed and cut into chunks
1 small red onion, peeled and cut into chunks
2 plump, fresh garlic cloves, peeled, halved, and green germ removed if present
2 teaspoons best-quality red wine or sherry wine vinegar
1 teaspoon fine sea salt
1/2 cup (125 ml) mild extra-virgin olive oil
1. In the blender, combine the tomatoes, cucumber, pepper, onion, and garlic. Blend at the highest speed until well emulsified and very smooth, a full 2 minutes. With the motor running, add the vinegar and salt. Slowly drizzle in the olive oil until the mixture is smooth, thick, and emulsified.
2. Cover and refrigerate until well chilled. Pour into the chilled bowls or glasses and serve.
MAKE-AHEAD NOTE: The soup can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reblend at serving time.