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Andalusian Gazpacho

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Under Contructions
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Andalusian Gazpacho

Prep Time 30 minutes
Chilling Time 3 hours
Total Time 3 hours

Equipment

  • Blender or Food Processor
  • Non-reactive bowl

Ingredients

for the soup

  • 2 1/2 lb ripe tomatoes
  • 1 2-inch-long piece baguette
  • 2 garlic cloves
  • 2 teaspoons Kosher salt
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/2 cup extra-virgin olive oil

for the garnish

  • 1/4 red bell pepper
  • 1/4 green bell pepper
  • 1/4 cucumber
  • 1/4 red onion
  • Extra-virgin olive oil for drizzling

Instructions

Mis en Place for the soup

  • Discard the crust from a 2-inch-long piece baguette.
  • Soak the bread in 1/2 cup water for 1 minute.
  • Squeeze the bread dry and discard the soaking water.
  • Peel, mash and chop 2 cloves of garlic.
  • Place 2 teaspoons of Kosher salt over the garlic, and mash it to a paste with salt using a mortar and pestle (or mince and mash with a large knife).
  • Core and quarter 2 1/2 lb of ripe tomatoes.
  • Blend half of the tomatoes in a blender or food processor until the tomatoes are very finely chopped.
  • Add the remaining tomatoes with the motor running until very finely chopped.
  • Force the tomatoes through a sieve into a bowl, pressing firmly on the solids. Discard the solids.
  • Rinse the blender or food processor for further use.
  • Add the garlic paste and the bread to the blender or food processor.
  • Add 2 tablespoons of Sherry vinegar
  • Add 1 teaspoon sugar
  • Add 1/2 teaspoon ground cumin
  • Pulse to combine.
  • Add half of the tomatoes and blend until smooth,
  • sugar, cumin, and half of tomatoes in the food processor.
  • Add remaining tomatoes and blend again.
  • With the motor running, gradually add 1/2 cup mild extra-virgin olive oil in a slow stream, blending until as smooth as possible, about 1 minute.
  • Transfer the gazpacho to a non-reactive container, cover with plastic wrap, and chill until cold, about 3 hours.

Mis en Place for the garnish

  • Finely chop 1/4 red bell pepper.
  • Finely chop 1/4 green bell pepper.
  • Finely chop 1/4 cucumber.
  • Finely chop 1/4 red onion.
  • Finely chop red bell pepper, green bell pepper, cucumber and onion

Service

  • Ladle gazpacho into individual bowls.
  • Garnish with chopped pepper, onion, and cucumber
  • Drizzle with extra-virgin olive oil.

Notes

  • Gazpacho can be chilled for up to 2 days.