Gazpacho

Name: Gazpacho
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 1000 g Roma tomatoes, cored and chopped; 1 Cucumber, peeled and chopped; 1 Green bell pepper, seeded and chopped; 1 clove Garlic; ½ cup Extra virgin olive oil; 2 tbsp Red wine vinegar; 1 tsp Table salt

2 hr 30 minServes 6$27.74

Ripe tomatoes, cucumber, green pepper, and garlic are blended with olive oil, vinegar, and salt, strained if you like, and chilled until very cold. Red wine vinegar replaces sherry vinegar, so the soup is a little sharper. Many Andalusian cooks blend in stale bread for body; it is left out here, so the soup is thinner.

Ingredients

1000 gRoma tomatoescored and choppedBuy 2.21 lb
1Cucumberpeeled and chopped
1Green bell pepperseeded and chopped
1 cloveGarlicBuy 1 head
½ cupExtra virgin olive oilBuy 1 bottle
2 tbspRed wine vinegarBuy 1 bottle
1 tspTable saltBuy 1 canister

Substitution

Red wine vinegar in place of “Sherry vinegar”. Red wine vinegar replaces sherry vinegar, which is not a canonical ingredient; it is sharper and lacks sherry vinegar's nutty, aged note.

Method

Blend the tomatoes, cucumber, green pepper, and garlic until very smooth.
With the blender running, pour in the olive oil in a thin stream, then add the vinegar and salt.
Strain through a sieve for a smoother soup if you like, and taste for salt and vinegar.
Chill for at least 2 hours, until very cold, and stir before serving in glasses or bowls.