-
Ingredients
- 2 cups cubed day-old country bread, crusts removed
- 2 medium sized garlic cloves, chopped
- 1 small pinch ground cumin
- kosher salt
- 3 pounds ripest, most flavorful tomatoes possible, seeded and chopped
- 1/2 seedless cucumber, peeled and chopped
- 1 medium-size red bell pepper, cored, seeded and chopped
- 1/4 cup chopped red onion
- 1/2 cup extra virgin olive oil
- 1/2 cup chilled spring water
- 3 tablespoons sherry vinegar
Instructions
Place the bread in a bowl, add cold water to cover, and let set for 5-10 minutes. Drain the bread and squeeze out extra liquid.
Place the garlic, cumin, and 1/2 teaspoon of salt in a mortar and, using a pestle, mash them to a paste.
Place the tomatoes, cucumbers, red pepper, onion, soaked bread, and the garlic paste in a large bowl and toss. Let stand for 15 minutes. Working in two batches, place the vegetable mixture in a food processor and process until smooth, adding half of the olive oil to each batch.Once each batch is finished, puree it finely in a blender, then transfer it to a large mixing bowl.
When all the gazpacho has been pureed, whisk in the spring water and vinegar. Taste for seasoning. Add more salt or vinegar as necessary. Refrigerate the gazpacho, covered, until chilled, about 2 hours.
Garnish gazpacho with chopped cucumber, pepper, onion or croutons, if desired.
0 commentaires: