Friday, July 17, 2009

Great Gazpacho

A friend gave me the Dean & Deluca Cookbook (find it here) and swears by their Gazpacho recipe. Since my father-in-law is Spanish, this is a cultural dish that I love and take very seriously, so I decided to try the D&D version. It was creamy and light, and very refreshing!

1/4 lb crustless French bread, torn into coarse chunks
1 lb ripe red tomatoes, cut into chunks
1 cup chopped onion
2 cloves garlic
6 oz, cucumber, cut into coarse chunks
6 oz, red bell pepper, cut into coarse chunks
2 Tbsp Olive Oil
1/4 cup sherry vinegar
salt and pepper

Pour water over the bread, and then squeeze out the excess. Add the bread to a food processor. Place the rest of the ingredients in the food processor and blend until smooth. Season with salt and pepper and refrigerate. Before serving, thin with a little ice water, and top with cracked black pepper and diced cucumber. I like to make some crispy garlic bread to serve as a side. A cool, filling meal on a hot summery day!

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