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Monday, July 19, 2010

Gazpacho Goodness

Gazpacho Andaluz

Photo: Christopher Hirsheimer

Gazpacho Andaluz

Adapted from Saveur

This is my go-to summer favorite for years now--ease up on the olive oil and enjoy!


Probably invented in Seville, gazpacho was originally served at the end of a meal. Though there are many versions of this soup, the traditional, tomato-based Andalusian variety is the one you want on a hot afternoon or warm evening. It's salad in a blender, summer in a bowl.

1 slice country-style bread, about 1" thick, crusts removed
2 small cucumbers, peeled, seeded, and chopped
2 lbs. very ripe tomatoes, seeded and coarsely chopped
1 clove garlic, peeled and chopped
2 tbsp. sherry vinegar
1⁄2 cup extra-virgin olive oil

Optional garnishes:
1⁄2 green pepper, seeded and finely diced
1⁄2 cucumber, peeled, seeded, and finely diced
1 cup 1⁄2" croutons
1⁄2 small white onion, peeled and finely diced
1 small tomato, seeded and finely diced

1. Soak bread for 12 hour in a small bowl in water to cover. Squeeze out moisture with your hands.

2. Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth.

3. Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt.

4. Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning. Serve in individual glasses, or in soup bowls with garnishes on the side.

This article was first published in Saveur in Issue #7

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