Gazpacho

Gazpacho

 

This recipe is from Epicurious and is delicious.

yield

Makes 6 servings

This is also terrific with yellow tomatoes. Garnish with thin cucumber slices and some chopped red onion, if desired.

 

ingredients

  • 2 pounds large tomatoes, halved
  • 1/2 pound country-style bread, crust removed, cut into 1/2-inch pieces (about 4 cups)
  • 1 red bell pepper, seeded, diced
  • 1 cup chopped peeled English hothouse cucumber
  • 1 cup chopped red onion
  • 1/4 cup Sherry wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 cup water

preparation

Working over bowl, gently squeeze tomato halves to release seeds and juices. Strain juices, pressing on solids to extract as much juice as possible (about 1/2 cup). Discard seeds. Chop tomatoes. Transfer chopped tomatoes and tomato juices to large glass bowl. Add next 9 ingredients. Let stand at room temperature 1 hour.

Working in batches, puree gazpacho with 1 cup water in blender until smooth. Pour gazpacho into coarse strainer set over large bowl. Press on solids to extract as much soup as possible. Season with salt and pepper. Chill at least 2 hours and up to 1 day. Serve cold.

 

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1 Response to “Gazpacho”


  1. 1 Daniella August 7, 2014 at 3:40 pm

    I went to France and I tried to write a blog. If before I left I admired yours, now that I am back that admiration has grown exponentially. Either I would forget to take photos, or forget to bring something to write my comments. I do have several photos with no clue as to what we ordered! So, my blog won’t see the day. We had great meals, good ones and not so good ones as well.
    Passion et Gourmandises in Saint Benoit (south of Poitiers) is a must. The day we went, Laura Toix introduced us to a local liqueur Pineau des Charentes, and the food was absolutely perfect.


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