by Jenise » Thu Sep 20, 2012 11:58 am
I made this again a few nights ago, and nailed it this time. I want to document here what went into mine here for future use:
3 large peaches, diced, DO NOT PEEL (the skin adds a velveteen richness to the soup)
1 English cucumber, peeled and diced
4 slices bread, crusts removed, diced
1 orange or red bell pepper, diced
1 tblsp chopped chives
1 sprig fresh thyme
1/2 c sliced almonds
2 small cans V-8
1/4 c EVOO
Red wine vinegar, about two tablespoons
salt
hot sauce (Daniel used Tabasco, I used a carrot/ginger/habanero)
Lightly toast the bread croutons in the oil. Pace in a bowl and add remaining ingredients. Mix, test for seasoning, then blend for 3-4 minutes until completely smooth. In the video, Daniel strains his but my blender works better than what he was using (in someone's borrowed apartment, I presumed) and I did not need to. Also, though he added no extra liquid to his, I found I had to add some water, about 1/2 a cup in all, to help get the mixture going and thin it out to the texture I wanted. (I may have had too much bread--I made what I thought looked like the quantity he had in the pan--and adjusted the recipe above down by two slices.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
