Andalusian gazpacho
J. Kenji López-Alt · ♥ 5.6K likes · 210.5K views · 13 min video
Read about sweet peppers in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 oz good quality sourdough bread
Cut the crusts off the bread and put it in the blender jar.
Bread and the quick method
- 1 whole cucumber
Peel the cucumber, split it and scrape out the seeds with a spoon; keep a chunk for garnish and add the rest.
- salt
Salt each vegetable a little as it goes in, so its liquid is drawn out and soaks into the bread.
- 2 whole beefsteak tomatoes
- purple Cherokee tomatoes
Core the tomatoes and add them.
Tomatoes and gazpacho history
- 1 whole bell pepper
- 3 cloves garlic
Fillet the bell pepper around its white ribs and rough chop; add with the garlic.
Let sit about 15 minutes so the bread soaks in the exuded liquid.
- ½ cup olive oil
- 2 tbsp sherry vinegar
Add a couple tablespoons of olive oil and about two tablespoons of sherry vinegar; blend starting at the lowest setting, streaming in more oil to about half a cup total, until a smooth emulsion.
- onion
- chopped peppers
- cucumber
- cherry tomatoes
- olive oil
- very coarsely ground black pepper
Serve in a bowl garnished with chopped peppers, cucumber and cherry tomatoes, a drizzle of olive oil and coarse black pepper.
Garnishing and serving