by José Andrés
from The New American Chef
by Andrew Dornenburg and Karen Page
(John Wiley and Sons, 2003)
Serves 6
convert Ingredients
3 cups very ripe tomatoes, medium dice
1 cucumber, peeled and diced
1 green bell pepper, cored, seeded, and diced
1 garlic clove
5 ounces bread, torn into small pieces
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons sherry vinegar
Salt to taste
1 cup spring water, or more as needed
Croutons, for garnish
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Directions
1. Reserve 1 tablespoon each of the diced tomato, cucumber, and green pepper.
2. Working in batches, purée the rest of the tomatoes, cucumber, and green pepper along with the garlic, bread, oil, vinegar, and salt in a blender until very smooth .
2. Strain the mixture through a sieve, pressing on the solids with the back of a spoon to release as much of the soup as possible. Discard the solids and chilled the gazpacho for several hours.
3. To serve, ladle the gazpacho into chilled bowls. Garnish with the reserved tomato, cucumber, green pepper, as well as the croutons, and drizzle liberally with olive oil.
Recipe © 2004 Andrew Dornenburg and Karen Page. All rights reserved.