Patricias Gazpacho Spanish Recipe

Patricias Gazpacho Spanish Recipe

Ingredients

For the SOUP

• 1 cucumber, peeled and chopped
• 1 green bell pepper, seeded and chopped
• 3 pounds ripe plum tomatoes, chopped
• 2 garlic cloves
• ¼ cup sherry vinegar
• ¼ cup oloroso sherry
• ¾ cup Spanish extra-virgin olive oil

For the GARNISH

• 2 1-inch-thick slices of rustic bread
• ¼ cup Spanish extra-virgin olive oil
• ½ cucumber
• 12 cherry tomatoes, halved
• sea salt to taste

Method

1. Prepare the soup: Combine the cu-cumber, pepper, tomatoes, garlic, vinegar, sherry, olive oil, and 2 cups water in a food processor or blender
2. You may need to do this in batches, depending on the capacity of your blender
3. Puree the ingredients until everything is well blended into a thick pink liquid
4. Pour the gazpacho through a medium-hole strainer into a pitcher
5. Refrigerate for about 30 minutes
6. Prepare the garnish: Preheat the oven to 400°F
7. Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil
8. Spread the bread cubes on a baking sheet and bake on the middle rack until golden brown, about 5 minutes
9. Set the croutons aside to cool
10. When you are ready to serve, slice the cucumber into ribbons with a vegetable peeler
11. Put a few croutons, cherry tomato halves, and cucumber ribbons in each bowl and pour the gazpacho over them
12. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with salt

Full List of Spanish Recipes
Full List of Gazpacho Recipes