Seasonal Recipe: Classic Gazpacho

This recipe comes from Jose Andres’ fabulous cookbook, Vegetables Unleashed.

Ingredients:

  • 2 cups crustless bread, torn into pieces
  • 1/4 cup sherry vinegar
  • 1 cucumber, peeled, seeded, and roughly chopped
  • 1 green bell pepper, cored, seeded, and diced
  • 3 pounds fresh tomatoes, cut into large chunks
  • 2 large garlic cloves
  • 1/2 cup oloroso sherry
  • 3/4 cup olive oil
  • Salt & pepper, to taste

Directions:

Put all ingredients except olive oil into a blender or food processor. With the motor running, slowly add the olive oil, blending until emulsified. Pour the gazpacho into a bowl and refrigerate until well chilled. Taste, add salt and pepper as needed, pour into bowls or cups, garnish as you like, and serve.

 

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