Ingredients for 6-8 portions
6 heirloom tomatoes peeled and chopped
½ cucumber peeled and chopped
1½ cups of bread with no crust, cut in cubes
3 garlic cloves pounded on a mortar with some coarse sea salt
1/3 cup of wine vinegar
1½ cups of cold water
1½ cups of cold tomato juice (I used Campbell)
Extra virgin olive oil to taste
Garnish
1 medium cucumber peeled and diced
1 green bell pepper, seeded, with no veins and finely diced
4 scallions finely chopped (sometimes I use red onions)
6 cherry or grape tomatoes finely diced
Blend the tomatoes with the cucumber, bread, garlic, vinegar and cold water. Keep this mixture refrigerated until it’s time to serve the gazpacho. Before serving, add the tomato juice and check if you need to add some more vinegar. You can add some crushed ice if it’s not cold enough. Serve in individual bowls with some olive oil. Garnish with the cucumber, green pepper, onions and tomatoes.
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