Summary
| Yield | |
|---|---|
| Source | Adapted from The Greatest Dishes: Around the World in 80 Recipes |
| Prep time | 30 minutes |
| Recipes | Localvore |
Description
A recipe from Localvore blogger Cheryl Herrick.
Ingredients
| 4 | 1-inch thick slices of day-old coarse country bread from a round loaf, crusts removes, torn into small pieces | |
| 3 | Pound | ripest, most flavorful tomatoes possible, washed and quartered |
| 4 | Tablespoon (Metric) | good quality sherry vinegar, preferably aged |
| 3 | Clove | medium, garlic |
| small pinch of cumin seeds or ground cumin | ||
| coarse sea salt | ||
| 2 | firm medium-sized kirby cucumbers, peeled | |
| 1 | medium green bell pepper, cored and seeded | |
| 1 | medium red bell pepper, cored and seeded | |
| 1⁄4 | medium red onion, peeled | |
| 1⁄2 | Cup | fragrant, fruity extra-virgin olive oil, preferably from andalusia |
| 1⁄2 | Cup | bottled spring water, or more to taste |
Instructions
1. Place the bread in a large bowl, and squeeze out the seeds and some of the juice from the tomatoes over it. Crumble and massage the bread with your fingers. Add 1 tablespoon of the vinegar and let it soak for 5 to 10 minutes.
2. Using a mortar and pestle, pound the garlic to a paste with the cumin and 1/2 teaspoon of salt.
3. Transfer the bread mixture to a food processor along with the garlic paste, and process until completely smooth. Leave this mixture in the food processor while preparing the next step.
4. Chop the tomatoes, cucumbers, red and green peppers, and onion into medium dice. Place the vegetables in a bowl, stir in three large pinches of salt, and let stand for 15 minutes so that the tomatoes throw off some liquid.
5. Working in three batches, process the vegetable mixture in a food processor until as smooth as possible, adding a third of the olive oil to each batch. (The first batch will be processed with the bread mixture.) Transfer each finished batch to a sieve set over a large bowl.
6. Pass the gazpacho through a sieve, pressing on it with the back of a wooden spoon. Whisk in the remaining 3 tablespoons vinegar and the water. Adjust salt to taste. Chill the gazpacho for at least 3 hours before serving. (If making the gazpacho a day ahead, add tge garlic 2 th 3 hours before serving, lest it overwhelm the other flavors.) Serve in glass bowls or wine glasses, with your selected garnishes.
Garnishes:
-2 to 3 tablespoons each finely diced cucumbers, pelled green apples, slightly
-Underripe tomatoes, and green bell peppers
-Slivered young basil leaves
-Crispy croutons