Classic Gazpacho With White Wine Vinegar
|Ripe tomatoes||2 1⁄4 Pound (Large Size)|
|Garlic||3 Clove (15 gm), peeled|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
|Red pepper||To Taste|
|Red chili pepper||1 Small, seeds and stalk removed|
|Fine bread crumbs||1⁄4 Cup (4 tbs) (Fresh)|
|Cucumber||1 Small, chilled (May Use 1/2 Large)|
|White bread slices||5|
1 Blanch the tomatoes.
2 Carefully peel the tomatoes.
3 In a blender, add the peeled tomatoes along with 3 cloves garlic, a pinch of salt, the vinegar, 1/3 cup of the oil, red pepper, chili pepper, and breadcrumbs and blend at high speed until very well blended.
4 Add a little more salt than you would normally allow as chilling the soup reduces the taste of the salt.
5 Pour into a soup tureen, cover, and chill in the refrigerator for 2-6 hours.
6 Just before serving the soup, wash and dry the chilled cucumber.
7 Peel and cut lengthwise in quarters.
8 Remove the seed section and cut the flesh into small dice.
9 In a bowl place the cucumber and chill.
10 Cut the crusts off the bread slices and cut into small cubes.
11 In a nonstick skillet, heat the olive oil.
12 Add the bread cubes and fry over moderate heat, until crisp and golden brown.
13 Sprinkle with a little salt and set aside.
14 Pour the soup into individual chilled bowls.
15 Sprinkle with chilled cucumber and bread cubes.