Gazpacho: Diary of a Foodie : gourmet.com

Diary of a Foodie

Diary of a Foodie: Season Three: La Cocina Andaluza: The Flavor of Flamenco

Makes4 cups

Active time:20 min
Start to finish:50 min

ISABEL REINALDO

April 2009

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1 (1/2-inch-thick) slice day-old bread (from a round or an oblong loaf) or 1 (1-inch think) slice day-old baguette, crust removed
1/2 cup water
1 1/2 lb tomatoes
1 Italian green frying pepper (Cubanelle) or small green bell pepper, coarsely chopped
1 garlic clove
1/2 cucumber, peeled and coarsely chopped (1 cup)
1 tablespoon olive oil, or to taste
2 to 3 teaspoons Sherry vinegar, or to taste

Tear bread into pieces and transfer to blender with water. Let stand while preparing tomatoes.
Cut a shallow X in bottom of each tomato. Blanch in a large saucepan of boiling water 30 seconds, then transfer to an ice bath. Peel and seed tomatoes, then coarsely chop.
Add tomatoes, green pepper, garlic, and cucumber to blender and purée until smooth. Transfer to a bowl and stir in oil, vinegar, and 1 tsp salt, or to taste.
Chill gazpacho at least 30 minutes or serve in glasses over a bed of ice.

Cooks’ note: Gazpacho can be made 4 hours ahead and chilled.

Photograph by Stephanie Foley

Keywords: diary of a foodie,; vegetarian,; soup,; vegan,; isabel reinaldo

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