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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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The first class of the Culinary Essentials series from Culinary Communion is all about soups, and we made several delicious kinds when I attended this last week. The gazpacho was wonderful, and quite easy to make. Here's Chef Gabriel's recipe for you. Ingredients:
1 cucumber |
1 green bell pepper |
6 -8 large fresh tomatoes, preferably vine-ripened and in season |
2 garlic cloves |
2 slices fresh bread |
3 tablespoons red wine vinegar |
1/3 cup extra virgin olive oil |
kosher salt |
fresh ground black pepper, to taste |
julienned fresh basil, for garnish |
chopped fresh parsley, for garnish |
extra virgin olive oil, for garnish |
Directions:
1. Peel, seed, and chop all of the vegetables into small pieces.
2. In a bowl, soak the bread in the vinegar until soft.
3. Place all the prepared vegetables and garlic in the blender and pulse until the mixture becomes a rough puree.
4. Add the vinegar-soaked bread and pulse again.
5. Gradually add the olive oil into the mixture while pulsing.
6. Season to taste with salt and freshly ground pepper.
7. Serve either at room temperature or chilled, garnished with the basil and parsley and drizzled with a bit of extra virgin olive oil.
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