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Gazpacho!

September 9, 2011

Elizabeth just shared her favorite gazpacho recipe, and I thought I’d post it here for y’all, since it seems like such a great thing to make for these HOT HOT September days! (and since you have lots of tomatoes, cucumbers and peppers waiting to be pureed into something fabulous). Here goes. Thanks Elizabeth!

Serves 6-8

For the soup:
1 cucumber, peeled, seeded and chopped
1 green bell pepper, seeded and diced
3 pounds ripe plum tomatoes, diced
2 garlic cloves, peeled
¼ cup sherry vinegar
½ cup Oloroso sherry
¾ cup Spanish extra-virgin olive oil

For the garnish:
2 1 inch-thick slices rustic bread, like Bread Board bread for example 🙂
¼ cup Spanish extra-virgin olive oil
½ cucumber, diced
½ green bell pepper, seeded and diced
½ red bell pepper, seeded and diced
Sea salt to taste

 

To make the soup, combine the cucumbers, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water in a food processor or blender. Puree the ingredients until everything is well blended into a thick pink liquid. Pour the gazpacho through a medium-hole strainer into a pitcher. Refrigerate for about 30 minutes.

For the garnish: Preheat oven to 450??qF. Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and bake on the middle rack until golden brown, about 7 minutes. Set the croutons aside to cool.

To serve, pour the chilled soup into cups or bowls. Top with croutons, cucumbers and peppers. Sprinkle with salt and drizzle with the remaining 2 tablespoons of olive oil.

Elizabeth says, “the recipe is flexible, we use red wine vinegar instead of sherry vinegar, and skip the sherry altogether.  The quantity of olive oil might seem shocking, but it makes it soooo rich and good.  It is good either strained or not, and the garnish is not necessary though the home-made croutons make it extra special”.

 

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