Gazpacho Recipe

Method7 steps

1. 1

   Step 1: Remove the crusts from the 4–5 stale bread slices and put the bread in a bowl with the ½ cup bread-soaking water. Leave it to soften while you work on the tomatoes.

   Uses 4–5 slices stale plain artisan white bread, crusts removed · ½ cup water for soaking the bread; squeeze out the excess

2. 2

   Step 2: Put the five tomatoes in a large pot with enough water to cover. Bring to a boil, then boil for about 40 seconds. Lift the tomatoes out with a slotted spoon and discard the blanching water.

   Blanch the tomatoes · 1 minUses 5 large ripe tomatoes, about 2 lb · Water for blanching the tomatoes, discarded

3. 3

   Step 3: Let the tomatoes cool for about a minute, until comfortable to handle, then peel off their skins. Squeeze the softened bread firmly and discard the squeezed-out water. Peel and chop the cucumber; chop the optional celery (1); core, seed and chop the green pepper; trim and chop the two green onions; peel and chop the garlic (2). Prepare the optional mint, cilantro and extra green-onion garnishes.

   Uses The five lifted tomatoes, drained of their blanching water · All softened bread from the 4–5 slices, with excess water squeezed out · ½ English cucumber, peeled and chopped · 1 celery stalk, chopped, optional · 1 green bell pepper, cored, seeded and roughly chopped · 2 green onions, trimmed and roughly chopped, for blending · 2 garlic cloves, peeled and roughly chopped · Small handful fresh mint leaves, torn or chopped, optional garnish

4. 4

   Step 4: Put the peeled tomatoes, prepared cucumber, optional celery, green pepper, the two prepared green onions and garlic in a blender. Add all the squeezed bread, the ½ cup soup oil and 2 tbsp sherry vinegar. Blend briefly, then add salt and black pepper to taste, the ½ tsp cumin, optional ½ tsp cayenne and the pinch of sugar. Blend to your preferred smooth or slightly textured consistency.

   Uses The five peeled tomatoes · The prepared half cucumber · The chopped celery stalk, if using · The cored, seeded and chopped green pepper · The two chopped green onions · The two peeled, chopped cloves · All the squeezed bread from the original 4–5 slices · ½ cup extra virgin olive oil, for blending into the soup

5. 5

   Step 5: Taste the soup. If it is too thick, add a little of the separate thinning water and blend again until the texture is right.

   Uses Blended seasoned gazpacho · A little water, only if needed to thin the blended soup

6. 6

   Step 6: Transfer the gazpacho to a covered food-safe container and refrigerate for at least 1 hour, until chilled. For deeper flavor, the author suggests a couple of hours or overnight. Keep it refrigerated until serving.

   Chill the gazpacho · 60 minUses Gazpacho with selected consistency

7. 7

   Step 7: Stir the chilled soup and divide into six small appetizer portions, or about four bowls for lunch. If desired, finish with a drizzle of the garnish olive oil and prepared mint, cilantro and extra green onion.

   Uses Chilled gazpacho · Extra virgin olive oil, optional drizzle for serving · Prepared mint leaves, if using · Prepared cilantro leaves, if using · Prepared extra green onion, if using