I just made it too, and leaned heavily on your post. I fried my own shallots (got some in my CSA last week) and used the black cherry tomatoes I grow. Pretty sure I had the same potstickers you did - just randomly found them at Giant. They are Korean, I think, and def better than previous brands I’ve bought. I also added the chopped peanuts.
I didn’t have a single fresh herb in the house, so I skipped that, and I also skipped the raw garlic.
Because I fried the shallots (and hard, as the photo shows), this wasn’t exactly the super quick meal it would’ve been otherwise, but I really liked it.
Might it be because you added the olive oil separately and not while blending? I’m no food scientist but I’ve been led to believe that slowly adding the olive oil to the blender makes a difference in emulsifying/keeping it smooth and creamy rather than separating.
Could be. Our food processor is possibly older than I am (late 1800s, perhaps?), and it is also not very large. So, I had to blend the veg in 2-3 increments, which means the oil would’ve only blended with part of the ingredients anyway. I’d hoped that, by using a stick blender in the bowl that combined all of the blended produce, I would achieve the emulsification required. I did not.
If we ever have spare money to blow on a big fancy Kitchenaid with all the attachments, we’ll def be in the market for one.
It was tasty, but absolutely not mind-blowing in a way that I’m inclined to make this again. But gazpacho really isn’t a very interesting dish to me in the first place, so — aside from a few hours of my lifetime — nothing gained, nothing lost
I much prefer the bread & almond version of this dish.
