Difficulty: Intermediate
With years of perfecting chilled soups, here's my trusted method for Gazpacho Pícaro—a vibrant blend of summer's best produce.
1. Using a small paring knife, carefully remove the stems from the tomatoes.
2. Blanch the tomatoes for a few seconds in boiling water, then shock in ice water. Drain, peel (skins slip off easily), quarter, and add to a blender.
3. Rinse and hull the strawberries quickly. Add to the blender with the tomato paste. Blend until smooth, then strain through cheesecloth for a silky texture.
4. Whisk in the sherry vinegar, balsamic vinegar, 1 teaspoon olive oil, salt, and pepper. Refrigerate until chilled.
5. To serve, ladle into pre-chilled soup plates. Garnish with fresh basil bunches and a drizzle of olive oil.
Pro Tip: Prepare ahead, cover with plastic wrap, and chill. Add basil and oil just before serving for maximum freshness.
Elevate It: Float 2-3 halved strawberries on top for an elegant presentation.
