Puréeing

I rely on the food processor for many recipes in this collection. It’s a tool I use so often that it lives on my counter, at the ready any time I need to purée a soup or make a quick batch of hummus. In fact, I have a hard time imagining my cooking routines without a food processor. For some recipes, chopping ingredients by hand may be an alternative, for others perhaps making a paste in a mortar and pestle will work. But for as much use as I get out of this small appliance, I think my trusty processor is one of the best investments I’ve made in my kitchen. There are times, however, when the best tool for the job is the blender. The Green Gazpacho recipe is one of those cases, when the goal is to attain a very smooth, fine texture from the vegetables. Something about the engineering of the blender blades and container assure a smoother result than most food processors will produce.