Recipes

Gazpacho

Prep time: 15 minutes

Total time: 1 hour 15 minutes

Serves 4

Sum, Sum, Summertime...


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Step-by-Step Photos

Using the tip of your chef's knife, cut out the cores of the tomatoes. Cut the tomatoes into quarters.
Quarter the bell pepper and cut out the white membrane and seeds. Cut the quarter pieces in half again. Place the red pepper and half of the tomatoes and in a blender.
Cut off a 2-inch piece of baguette.
Tear into small pieces. Add to the blender.
Add the garlic, oil, vinegar, salt, black pepper, and red pepper. Blend until smooth. Add the remaining tomatoes and blend until creamy. Refrigerate 1 hour until well chilled.
Dice your piece of cucumber: first cut it lengthwise into 1/4-inch thick slices.
Then cut each slice lengthwise into long 1/4-inch thick strips. Cut those strips crosswise into small squares (this is called a dice).
Give the gazpacho a quick whirl on the blender then serve it up and top with the diced cucumber and an extra drizzle of oil.

ingredients

2 1/2 pounds 
ripe beefsteak tomatoes (5 or 6 medium) 
red bell pepper 
2-inch piece 
of baguette 
2 small cloves 
garlic 
1/4 cup 
extra virgin olive oil, plus extra for serving 
2 tablespoons 
sherry or red wine vinegar 
1 1/2 teaspoons 
kosher salt 
1/4 teaspoon 
fresh ground black pepper 
1/4 teaspoon 
crushed red pepper (optional) 
4-inch piece 
hothouse/English cucumber 

directions

Using the tip of your chef’s knife, cut out the cores of the tomatoes. Cut the tomatoes into quarters. Cut the bell pepper into quarters then cut out the white membrane and seeds. Cut the quartered pieces in half again. Place the red pepper and half of the tomatoes and in a blender.

Tear the 2-inch piece of baguette into small pieces and add to the blender along with garlic, oil, vinegar, salt, black pepper (about 12 turns on pepper mill), and red pepper (if you like a little spice). Blend until smooth, about 1 minute. Add the remaining tomatoes and blend until smooth and creamy. Refrigerate 1 hour until well chilled.

Meanwhile, dice your piece of cucumber: first cut it lengthwise into 1/4-inch thick slices. Then cut each slice lengthwise into long 1/4-inch thick strips. Cut those strips crosswise into small squares (this is called a dice). Give the gazpacho a quick whirl on the blender then serve it up and top with the diced cucumber and an extra drizzle of oil.


 

helpful hints

Refrigerate in an airtight container for up to 3 days.

tools needed

cutting board, chef's knife, blender, measuring spoons and cups, serrated knife