Gazpacho

Name: Gazpacho
Ingredients: 2 pounds ripe tomatoes, diced; 1 cup seedless cucumber, peeled and diced; 1/2 cup red onion, diced; 1/3 cup green pepper, seeded and diced; 1/3 cup yellow pepper, seeded and diced; 1/3 cup red pepper, seeded and diced; 3 cup freshly minced cilantro leaves; 2 cloves garlic, minced; 1/4 cup olive oil; 2 tablespoons sherry vinegar; 1 cup fresh bread crumbs; 1 cup Tomato Water, recipe follows; Kosher salt and freshly ground black pepper; 1 pound very ripe tomatoes; 1/2 tablespoon kosher salt

15 ingredients

11 steps

Ingredients

2 pounds ripe tomatoes, diced
1 cup seedless cucumber, peeled and diced
1/2 cup red onion, diced
1/3 cup green pepper, seeded and diced
1/3 cup yellow pepper, seeded and diced
1/3 cup red pepper, seeded and diced
3 cup freshly minced cilantro leaves
2 cloves garlic, minced
1/4 cup olive oil
2 tablespoons sherry vinegar
1 cup fresh bread crumbs
1 cup Tomato Water, recipe follows
Kosher salt and freshly ground black pepper
1 pound very ripe tomatoes
1/2 tablespoon kosher salt

Directions

1

Combine the first 8 ingredients in a large bowl and blend using an immersion blender.
2

*Cook's Note: If you prefer chunky soup- do not blend all the way.
3

If you prefer smooth soup, blend the vegetables until it's chunk-free.
4

Mix in the olive oil and vinegar.
5

Add bread crumbs, tomato water, salt and pepper.
6

Chill for 4 to 8 hours before serving to allow flavors to meld.
7

For extra flair/creativity, hollow out 6 bell peppers to act as the bowls for the soup.
8

Combine the tomatoes and the salt in a blender and puree on high until smooth.
9

Place some cheesecloth in a strainer and allow the liquid to slowly drip through.
10

Reserve the liquid.
11

Yield: about 1 cup