Hope you are all having a wonderful summer. We are enjoying some lazy days in Truckee, California where the local produce is incredibly fresh and delicious.
Last summer we were fortunate to spend a little time in Spain. One of our favorite dishes to taste at each little eating spot was gazpacho. There are several ways to make it – even some with watermelon. But, today I will stick to the basics and share with you a classic gazpacho that is super refreshing.
- 2 pieces of good quality bread, crusts remove, divided
- 1 clove of garlic, grated on a Microplane
- 2.5 pounds organic tomatoes, cored and quartered
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 2 tablespoons sherry vinegar
- 1 organic English cucumber, divided
- 1/2 red bell pepper, finely chopped
- 1/2 cup mild extra-virgin olive oil, divided
To prepare garnishes: Take 1 piece of bread and cut up into small cubes. Add 2 tablespoons olive oil to a sauté pan. When the oil is moderately hot, add bread and cook until golden and crispy, about 5-7 minutes and set aside. Also, use about 1/3 of cucumber for garnish. Peel this piece of cucumber and remove seeds if necessary. Finely chop and set aside.
To prepare the soup: Take 1 piece of bread and add 2 tablespoons water. Let it absorb the water and then squeeze out the water. Place 1/2 the amount of bread, tomatoes, garlic, cucumber, salt, sugar, vinegar in a blender. Puree until smooth. Pour into a large bowl and repeat with the remaining ingredients. THAT’S IT! Serve soup and garnish with chopped bell peppers, cucumbers and bread croutons.
Hope you enjoy this recipe and your summer. See you in the kitchen soon!