Skip Nav

Jose Andres Gazpacho Recipe 2011-06-28 11:58:31

Patricia's Gazpacho

Patricia's Gazpacho

From José Andrés

Jose Andres Gazpacho Recipe 2011-06-28 11:58:31

Ingredients

  1. For the soup:
    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
    1/2 cucumber
    12 cherry tomatoes, halved
    Sea salt

Directions

  1. Make the soup: Combine the cucumber, bell pepper, tomatoes, garlic, sherry vinegar, sherry, olive oil, and 2 cups of water in a food processor or blender. Purée until smooth. Strain the gazpacho into a pitcher and refrigerate for 30 minutes.
  2. Make the garnish: Preheat oven to 450ºF. In a bowl, toss the bread cubes with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and bake on the middle rack until golden brown, about 7 minutes. Set the croutons aside to cool.
  3. When you are ready to serve, either dice or slice the cucumber into ribbons with a vegetable peeler. Stir the gazpacho. Put a few croutons, cherry tomato halves, and cucumber pieces in each bowl and pour the gazpacho over them. Drizzle with the remaining 2 tablespoons of olive oil, spring with salt, and serve.

Makes 6 to 8 servings.

Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds