Reviews Add Rating & Review 81 Ratings 5 star values: 20 4 star values: 12 3 star values: 31 2 star values: 15 1 star values: 3
Back to Traditional Gazpacho All Reviews for Traditional Gazpacho - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Traditional Gazpacho Recipe Summary Servings: 6
Ingredients For the gazpacho 2 cups cubed crustless day-old bread 2 garlic cloves Coarse salt and freshly ground pepper 2 pounds ripe tomatoes, preferably beefsteak, seeded 1 four-inch piece English cucumber, peeled and seeded 1 one-inch-thick slice green bell pepper 2 teaspoons red-wine vinegar 1 teaspoon sherry vinegar 1/2 cup extra-virgin olive oil, plus more for drizzling 1 cup cold water, plus more for soaking For the croutons 1/2 cup extra-virgin olive oil 1 cup torn rustic bread Coarse salt and freshly ground pepper
Gallery Traditional Gazpacho
Recipe Summary Servings: 6
Gallery
Traditional Gazpacho
Traditional Gazpacho
Traditional Gazpacho
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
2 cups cubed crustless day-old bread 2 garlic cloves Coarse salt and freshly ground pepper 2 pounds ripe tomatoes, preferably beefsteak, seeded 1 four-inch piece English cucumber, peeled and seeded 1 one-inch-thick slice green bell pepper 2 teaspoons red-wine vinegar 1 teaspoon sherry vinegar 1/2 cup extra-virgin olive oil, plus more for drizzling 1 cup cold water, plus more for soaking
1/2 cup extra-virgin olive oil 1 cup torn rustic bread Coarse salt and freshly ground pepper
Directions
Make the gazpacho: Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil. Cook for 3 minutes; drain.
Transfer garlic to a blender. Squeeze excess liquid from bread, and transfer bread to blender. Add 2 teaspoons salt, the tomatoes, cucumber, bell pepper, and vinegars. Puree until smooth. With machine running, pour in oil in a slow, steady stream, blending until emulsified. Blend in cold water. Season with salt and pepper. Refrigerate gazpacho until chilled, at least 3 hours (or up to 1 day).
Make the croutons: Heat oil in a medium skillet over medium heat until hot but not smoking. Add bread, and fry, tossing constantly, until pale gold and crisp, 6 to 8 minutes. Using a slotted spoon, transfer bread to a paper-towel-lined plate. Season with salt and pepper.
Divide chilled gazpacho among 6 bowls. Drizzle with oil, and top with croutons just before serving.
Reviews
Add Rating & Review 81 Ratings 5 star values: 20 4 star values: 12 3 star values: 31 2 star values: 15 1 star values: 3
Reviews
Add Rating & Review 81 Ratings 5 star values: 20 4 star values: 12 3 star values: 31 2 star values: 15 1 star values: 3
Add Rating & Review
81 Ratings 5 star values: 20 4 star values: 12 3 star values: 31 2 star values: 15 1 star values: 3
81 Ratings 5 star values: 20 4 star values: 12 3 star values: 31 2 star values: 15 1 star values: 3
81 Ratings 5 star values: 20 4 star values: 12 3 star values: 31 2 star values: 15 1 star values: 3
5 star values: 20 4 star values: 12 3 star values: 31 2 star values: 15 1 star values: 3
All Reviews for Traditional Gazpacho
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Traditional Gazpacho
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
