Monday, July 25, 2016

Traditional Spanish Gazpacho

2 pounds tomatoes, peeled, deseeded and chopped
1 cucumber, peeled, deseeded and chopped
3 cloves garlic, mined
½ cup red onion, chopped
½ cup red bell pepper, chopped
½ cup stale white bread, moistened with water
2 tablespoons olive oil
2 tablespoons vinegar (recommended: sherry, red wine or white wine)
1 teaspoon salt (or more to taste)
½ teaspoon ground black pepper
Fill a small bowl with 2-3 tablespoons of water and add stale bread, torn into pieces. Set aside.
To peel and deseed your tomatoes: Bring a saucepan of water to a boil. Score an "X" into the bottom of each tomato and plunge in boiling water for 10-15 seconds. Remove with a slotted spoon and place in an ice bath. When cool, remove core with paring knife and peel tomatoes. Cut in half crosswise and squeeze out seeds. Chop tomatoes and place in a blender or food processor.
Peel, deseed and chop cucumber. Add to blender/food processor.
Squeeze out excess water from bread and add to blender/food processor along with garlic, peppers, olive oil, onion, vinegar and salt to taste.
Process until desired texture.
Add additional soaked bread to thicken, if necessary, and blend until smooth. If you prefer a thinner texture, add water and process again.
Add additional olive oil, vinegar, salt and pepper to reach desired taste.
Chill for at least two hours to blend flavors.
Serve chilled gazpacho with your favorite toppings, such as creme fraiche or sour cream, crispy Serrano ham or chorizo, chopped cucumber, chopped bell pepper, sliced tomato, fresh herbs and a drizzle of oilve oil.

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