How To Make Gazpacho
Gazpacho is a strange concept to most. I mean, cold soup? What will the world think of next? But really, gazpacho has been around for hundreds of years as a dish to help take advantage of summer produce and cool you off on a hot afternoon. Originally Spanish, gazpacho pulls from some of the best foods that the Mediterranean has to offer: juicy tomatoes, tangy garlic, refreshing cucumber, flavorful basil, bell peppers, onion, red wine vinegar and that extra virgin olive oil that has a way of making the dish and bringing it all together. Some like it chunky, similar to a salsa and others like to blend it until it’s absolutely smooth. Some even put stale, country bread in as a way to make it thicker. You can eat it as is, garnished with some fresh basil or with a dollop of crème fraiche plopped right in the middle. Either way, you better be sure to exercise some self-control and let it sit for as long as humanly possible so all the flavors make nice with each other. After a couples hours of refrigeration, you have a big, beautiful bowl of one of the most flavorful and invigorating dishes on the planet.
2 T minced Garlic
1 ea yellow onion chop
8 ea cucumber (peeled, seeded and chopped)
8 ea tomato (peeled, seeded and chopped)
4 c baguette ( crust removed)
3 T salt
1 t black pepper
0.5 c sherry vinegar
1 c olive oil
1 c cucumber small diced (garnish)
1 c tomato small dice (garnish)
1 c green pepper small dice (garnish)
1. Seed tomatoes over strainer and reserve juice.
2. Toss the 8 cucumbers & tomato with 1 T salt
3 Soak bread with no crust in 2 C water
4 Process garlic, yellow onion, cucumber, tomato, soaking bread, tomato juice, sherry, olive oil
5. Season, refrigerate for 2 hours, adjust seasoning before service
6 Garnish & serve.