Gazpacho
Servings: 4
A traditional Spanish soup of fresh vegetables, and highlighted by sherry vinegar. Served chilled, it is the perfect antidote for a hot summer day!
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Ingredients
- 1 piece bread about 4 - 6 inches long
- 2 lbs fresh ripe tomatoes, cored and cut into 6 - 8 pieces each
- 2 cloves garlic peeled and cut into several large chunks
- 1 large red bell pepper seeded and cut into 6 - 8 pieces
- 1 cucumber about 6 - 8 inches long, completely peeled and cut into 6 - 8 pieces
- ½ large onion cut into 6 - 8 wedges
- ¼ tsp ground cumin
- ¼ tsp sweet smoked paprika optional
- kosher salt to taste
- approx 1 cup of extra virgin olive oil
- 2 - 3 tbsp sherry vinegar to taste
Instructions
- In a small bowl of water, soak the bread until it is completely wet. Remove the bread from the water, and squeeze out all the water you can.
- Add the bread, tomatoes, garlic, pepper, cucumber, onion, cumin and paprika to the work bowl of a food processor or blender.
- Run the food processor or blender on the highest speed to chop and combine all the ingredients.
- Process until there are no visible chunks of any vegetable
- With the processor/blender running, slowly stream in the olive oil until you get the desired consistency
- Add about half of the sherry vinegar, salt and pepper to taste and run the processor/blender briefly to combine.
- Taste the gazpacho, and add more sherry vinegar, salt and pepper to achieve the taste you like
- Place gazpacho in a mason jar or bowl and put in the refrigerator to chill for at least 1 hour.