Smooth Summer Gazpacho

Name: Smooth Summer Gazpacho
Total time: 900 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 2.2 lbs Roma tomatoes (about 1 kg); 1 Italian green pepper; 1/2 onion; 1/2 cucumber; 3 garlic cloves; 1.8 oz rustic bread, can be stale (about 50 grams); 1 cup water (250 ml); 3 1/2 tablespoons extra virgin olive oil (50 ml); 2 tablespoons sherry vinegar (30 ml); 1 teaspoon salt (5 grams)

David Fernández @davidfepri

Banyoles

A gazpacho dish that even picky eaters will enjoy.

David Fernández @davidfepri

Banyoles

A gazpacho dish that even picky eaters will enjoy.

Saved

Ingredients

15 minutes

Serves 6 servings

2.2 lbsRoma tomatoes (about 1 kg)
1Italian green pepper
1/2onion
1/2cucumber
3garlic cloves
1.8 ozrustic bread, can be stale (about 50 grams)
1 cupwater (250 ml)
3 1/2 tablespoonsextra virgin olive oil (50 ml)
2 tablespoonssherry vinegar (30 ml)
1 teaspoonsalt (5 grams)

Saved

Steps

15 minutes

1

Prepare all the ingredients by cutting them into medium-sized pieces to make blending easier. No need to peel, just remove the end of the cucumber and the stem of the tomato (of course, peel the garlic).
2

Blend all the vegetables and garlic until smooth. Pour the mixture into a serving bowl using a coarse strainer to remove the larger pieces. You can use a colander or, as I do, pour it into the strainer, wait a bit, and then tip it so the larger pieces stay at the bottom.
3

Blend the bread with the 1 cup (250 ml) of water until very smooth.
4

Add the bread and water mixture to the bowl with the blended vegetables. If blended well, you won't need to strain it again.
5

Add the 3 1/2 tablespoons (50 ml) olive oil, 2 tablespoons (30 ml) sherry vinegar, and 1 teaspoon (5 grams) salt.
6

Cover with plastic wrap and let it chill for at least one hour. I prefer to let it rest even longer.