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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Bittman Takes on America's Chefs I've been planning to make this forever(well a couple of months now), getting tired of the cookbook sitting on the coffee table so am posting this to clear up some of my clutter. Ingredients:
1 lb tomatoes, roughly chopped (undrained) or 1 (14 ounce) can tomatoes (undrained) |
1 medium cucumber, peeled and diced |
2 -3 slices bread (a day or two old) |
1/4 cup extra virgin olive oil, plus more for garnish |
2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar |
1 garlic clove, chopped (to taste) |
salt and black pepper |
Directions:
1. Combine the tomatoes, cucumber, bread, oil, vinegar, and garlic with 1 cup water in a blender; process until smooth. If the gazpacho seems too thick, thin with additional water.
2. Taste and add salt and black pepper as necessary. Serve immediately (or refrigerate and serve within a couple of hours. Drizzle with additional olive oil.
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