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Expert Recipe For Gazpacho

Expert Gazpacho

Expert Gazpacho

Expert Gazpacho

Expert Recipe For Gazpacho

Ingredients

  1. Soup:
  2. 1 dried ancho chile, stemmed and seeded
  3. 1 1⁄2 cups crustless, cubed day-old country white bread
  4. 2–3 cloves garlic, peeled
  5. Salt
  6. 5 lbs. best available vine-ripened red tomatoes, halved
  7. 1⁄3 cup extra-virgin olive oil
  8. Relish:
  9. 1⁄2 lb. mixed varieties and colors small vine-ripened
  10. tomatoes, quartered
  11. 1 small cucumber, peeled, seeded, and diced
  12. 1 small sweet yellow bell pepper, cored, seeded, and diced
  13. 1⁄2 small red onion, peeled and diced
  14. Leaves from 1⁄2 bunch chervil, chopped
  15. Leaves from 1⁄2 bunch basil, chopped
  16. 2 tbsp. red wine vinegar
  17. 1⁄4 cup extra-virgin olive oil
  18. Salt and freshly ground black pepper
  19. 6 slices country white bread, brushed with extra-virgin
  20. Olive oil, toasted, and rubbed with 1 clove peeled garlic

Directions

  1. Make the soup: Soak chile in a bowl of hot water until soft, about 30 minutes.
  2. Drain, peel, and crush to a paste with a mortar and pestle; set aside.
  3. Soak bread cubes in a medium bowl of cold water until soft, about 5 minutes. Drain, squeeze out excess water, and set aside.
  4. Crush garlic with 2 tbsp. salt to a paste with a mortar and pestle, add soaked bread, and grind until smooth; set aside.
  5. Grate cut side of tomatoes just to skin on large holes of box grater into a strainer set over a large bowl, straining out seeds and pressing through as much pulp as possible; discard skins.
  6. Stir reserved chile paste, garlic-bread paste, and oil into tomato pulp and season to taste with salt. Cover and refrigerate until chilled.
  7. Make the relish: For the relish: Combine tomatoes, cucumbers, peppers, onions, chervil, basil, vinegar, oil, and salt and pepper to taste in a medium bowl.
  8. Divide soup between 6 bowls; add a generous spoonful of relish and a slice of toast to each bowl.

Serves 6.

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