Southern Spain-Style Gazpacho |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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When my husband and I were visiting Toledo, Spain, we enjoyed a refreshing, tangy, and creamy bowl of gazpacho outside a small church at a tiny storefront restaurant. I had never tasted anything like it. I asked how they made it and developed this recipe to take home. If you like, serve chopped cucumbers, peppers, and parsley as a garnish. Ingredients:
3/4 green bell pepper, seeded |
1/2 cucumber, peeled and sliced |
2 cloves garlic, chopped |
1/2 cup olive oil |
2 day-old crusty bread rolls, cut into thick slices |
6 tomatoes, peeled and quartered |
1/2 tablespoon kosher salt |
1 pinch cayenne pepper |
1/2 teaspoon balsamic vinegar |
1/4 teaspoon olive oil |
Directions:
1. Blend the green bell pepper, cucumber, garlic, and 1/2 cup olive oil together in a blender until smooth. Add the bread slices to the blender one at a time and blend each into the mixture until smooth. Blend the tomatoes into the mixture one at a time until smooth. Transfer the mixture to a bowl; season with salt and cayenne pepper. Cover with plastic wrap and refrigerate at least 1 hour. Drizzle with balsamic vinegar and 1/4 teaspoon olive oil to serve.
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