It goes without saying that summertime is salad time, but when the mercury rises, I actually prefer to sip my salad. After all, what could be more refreshing than a bracing shooter of chilled gazpacho?
At this year's Aspen Food & Wine Classic, José Andrés demonstrated how to make his wife's gazpacho. "This is the best salad in the history of mankind. When you drink everything, life is so much better!" José exclaimed to the audience. He proceeded to serve the soup with a shot of gin for a Spanish Bloody Mary of sorts.
Don't omit the Oloroso sherry and sherry vinegar from this authentic Andalucían recipe; it adds a long, lingering finish to every spoonful. For the recipe, keep reading.
For the soup: Makes 6 to 8 servings.
1 cucumber, peeled, seeded, and chopped
1 green bell pepper, diced
3 pounds ripe plum tomatoes, diced
2 garlic cloves, peeled
1/4 cup sherry vinegar
1/2 cup Oloroso sherry
3/4 cup Spanish extra-virgin olive oil
For the garnish:
2 1-inch-thick slices rustic bread, cut into 1-inch cubes
1/4 cup Spanish extra-virgin olive oil
12 cherry tomatoes, halved
For the soup:
Makes 6 to 8 servings.