Juice Lemons for Gazpacho Soup

Video Transcript

"Hmmm, fresh lemons from my backyard. I don't know exactly what variety these are, but they just smell incredible. It's a shame we're not using the zest in this recipe, you can't always. I like to use, we're going to squeeze them with a reamer and I like to use something like this you know, because it will hold back the pits and the pulp, which you may not want in it you know, and it's very easy, these things are very few dollars. Really simple, we're going to just going to cut the lemon in half, like that, see there's the seeds. And we're just going to squeeze and to do that what you do is push down and squeeze inside against the reamer surface. Very simple. The pulp gets taken out of this, out of the lemon half. And there's the juice. Now for this recipe, we need a quarter cup of lemon juice, and so we're going to have to squeeze about three lemons to get that full amount. Now this recipe can certainly be adjusted to your own taste. If you like a more acidic flavor or less, it's certainly up to you. I love that zesty lemony flavor on the tongue. Okay, we got one more lemon and then we'll have our full quarter cup of juice. One second here. Okay. There we go. Okay. Nice quarter cup of juice. You know some of the pits will slide through sometimes, the smaller pits, so just pour slowly, pour slowly so that you can stop any of the other pits from coming into your soup, like so. See; see we got all the pits stuck in the bottom there, not in the soup. And I'm just going to stir this up and we're ready to season. So keep clicking, we're going to season with some salt and pepper."