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  • - Hey dudes I'm Hilah and today on Hilah Cooking

  • 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.

  • (upbeat music)

  • Before we get started if you haven't already go ahead

  • and click that little red subscribe button right under the

  • 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.

  • (upbeat music)

  • 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.

  • (upbeat music)

- Hey dudes I'm Hilah and today on Hilah Cooking

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