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Gazpacho

TheAimlessCook's picture
Gazpacho is a refreshing tomato soup that is served ice cold during the hot summer months. It comes from southern Spain in the region of Andalucia and is enjoyed everywhere, including right here in North America. In my recipe, I'm taking some of the old-school Spanish technique by incorporating some day old bread in the base of my soup. I'm also going to use a little Mexican trick of lightly charring my tomatoes and bell pepper to get a nice roasted flavor as well.
Ingredients
  Ripe tomatoes 2 Pound
  Red bell pepper 1 Medium, cut into pieces
  Garlic 2 Clove (10 gm)
  Bread 1 Cup (16 tbs) (Leftover bread may be used)
  Water 1 Teaspoon (for soaking the bread)
  White wine 1 Tablespoon
  Chili pepper 1 Medium
  Fresh basil 1⁄2 Cup (8 tbs)
  Extra virgin olive oil 3 Tablespoon
  Sherry vinegar 2 Tablespoon
  Salt and pepper To Taste
For serving
  Shallot 2 Tablespoon, finely diced (for garnishing)
  Cucumber 1 Tablespoon, seeded, finely diced (For garnishing)
  Mexican cream 1 Tablespoon
  Extra virgin olive oil 1 Teaspoon
Directions

MAKING
1. Heat up a dry cast iron skillet on high flame. In batches, add the tomatoes and a cut up red bell pepper, skin side down. Char the skin all over until parts of the vegetables are blackened. When the tomatoes and pepper are done, transfer into a large bowl and set aside.
2. In another bowl, tear up the bread and soak it with a little water and some white wine. Mix well until the bread pieces have soaked up the liquid, set aside.
3. In a food processor, add the tomatoes, bell pepper and blend it till smooth. Once done add the soaked bread, garlic, basil, chili pepper with extra virgin olive oil and pulse it further until well-blended.
4. Add sherry vinegar. Pulse and adjust taste accordingly. Season with salt and pepper.
5. Once the flavors of the gazpacho are just right, put it into a large container and refrigerate until chilled.

SERVING
6. Ladle the gazpacho into bowls and garnish with diced shallot and cucumber. Drizzle some extra virgin olive oil and crema to serve.

NOTES
If you do not have the Mexican crema, you can make a home version by mixing some sour cream with heavy cream.
You can also serve this as an amuse-bouche by putting into shot glasses. You can layer the crema and gazpacho for aesthetics and top with a paper thin slice of toasted French Bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Taste: 
Savory
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Tomato
Interest: 
Easy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4
Story
Gazpacho is a refreshing tomato soup that is served ice cold during the hot summer months. It comes from southern Spain in the region of Andalucia and is enjoyed everywhere, including right here in North America. In my recipe, I'm taking some of the old-school Spanish technique by incorporating some day old bread in the base of my soup. I'm also going to use a little Mexican trick of lightly charring my tomatoes and bell pepper to get a nice roasted flavour as well.

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