Friday, August 14, 2015

Spanish Gazpacho

          With tomato season in full blast, this is an excellent way to use ones that may be a bit too ripe.  It is easy, refreshing and truly Spanish.  Needless to say, it is a favorite of mine.

Spanish Gazpacho
Adapted from La Tienda


2 lbs ripe tomatoes
2 cucumbers, peeled
1/2 small sweet onion
1/4 yellow or red bell pepper (I actually used one cubanella pepper, which is very mild)
4 slices French bread, moistened with water
3 cloves garlic, chopped
4 T extra virgin olive oil
4 T sherry vinegar, preferably vinegar from Jerez, Spain
1 t salt, or to taste

Bring a pot of water to boil and plunge in the tomatoes for about 30 seconds to a minute in order to loosen the skins.  Take out and under running cold water, peel the skins.  Coarsely chop the tomatoes and place in the bowl of a food processor.  Squeeze out the liquid from the bread and add to bowl.  Then add chopped garlic, pepper, oil, vinegar, cucumbers, onion and salt.  Puree to desired consistency.  Some like it chunky and some like it smooth...your call.

Refrigerate for at least an hour to cool and to let the flavors meld.  Serve in small bowls or glasses garnished with a sprig of basil or a bit of finely chopped cucumbers or peppers.

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