What technique ensures a stable, velvety mouthfeel when incorporating olive oil into a blender-made gazpacho?
Answer
Slowly drizzling the olive oil in after the vegetable base is already smooth
Achieving a creamy, integrated texture, rather than an oily separation on top, requires careful emulsification technique, particularly with high-powered blenders. The correct procedure involves blending all the raw vegetables, vinegar, and seasonings thoroughly until the base is completely smooth. Only then should the olive oil be incorporated gradually, by slowly drizzling it in while the blender is operating at a medium speed. This slow introduction allows the oil droplets to disperse finely and suspend evenly throughout the mixture, creating a naturally thickened, velvety soup structure.
Related Questions
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