GAZPACHO

APP, ENTREE, SIDE DISH, DESSERT?
Appetizer, Entree
RELATED DISHES
Spanish Tortilla, Sausage Stuffed Peppers, Paella
FEEDS HOW MANY?
2-4, can be made for more but you just have to do it in rounds..
TIME COMMITMENT?
Less than an hour
FAST, WEEKNIGHT, WEEKEND?
Fast, Weeknight
STAIRMETER?
Simple ingredient list
EQUIPMENT NEEDED?
Food processor/blender
WHO I MADE IT FOR?
This is a dish I’ve made for years. It’s hard to describe the recipe because it’s second nature–I don’t know how much red wine vinegar I add or how much olive oil I use. It is my go to summer soup. It was one of the first things I learned to make when Whitney was teaching me how to cook. She had learned it from her lady in Madrid.

INGREDIENTS
Tomatoes (4-5 medium, cored and chopped, seeds removed)
A loaf of stale bread
Garlic (2 cloves, minced)
Red wine vinegar (around 1 tablespoon)
Olive oil (around 1/2 cup)
Salt
Cucumber (peeled, diced, for garnish)

DIRECTIONS

  1. Cut up loaf of stale bread into 1 inch pieces (around 2-3 cups) and place into bowl. Fill bowl with water and let bread sit for 10 mins.
  2. Rinse bread liberally (it should have a little water) and place into food processor. Add garlic and blend.
  3. Add tomatoes and blend.
  4. While blending (this is important), slowly add in olive oil. Soup should turn a creamier color and consistency.
  5. Add red wine vinegar while blending.
  6. Salt to taste. Let sit, chilled for 30 mins (I usually am too hungry to do this).

BOTTOM LINE: The easiest, best recipe for Gazpacho.

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