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.
In this online culinary course, we teach you how to make the classic Spanish soup, gazpacho. One bite of this and the way you look at soup will be forever changed.
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.