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SecretsVINAIGRE VINAIGRE
Zesty Gazpacho
Relish all the flavors of summer with a smooth, cool, refreshing soup that will tickle your taste buds with a kick of cayenne.
Difficulty
Prep time
20 minutes
Wait time
2 hours
Refrigeration
4 hours
Ingredients
Serves 6
• 1 cucumber
• 1 1⁄2 lb (675 g) fresh tomatoes
• 1 red pepper
• 1 green pepper
• 1 onion
• 2 to 4 cloves garlic
• 1⁄3 cup (80 ml) olive oil
• 1 cup bread (about 1⁄2 baguette), torn into pieces
• 3 tbsp (45 ml) sherry vinegar • 4/5 cup (200 ml) water
• Cayenne pepper
For garnish • 2 tomatoes
• 1 cucumber • 1⁄2 pepper
• Croutons
• 4 tbsp (60 ml) olive oil
Preparation
• Peel cucumber, remove seeds, and cut into pieces. Score each tomato with an “X” and scald by dropping into boiling water for 30 seconds, then immersing in cold water.
Peel, remove seeds, and cut into quarters. Remove seeds from peppers, then dice. Peel onion and garlic and roughly chop. Place all vegetables in a bowl and add salt and olive oil. Let sit at room temperature for 2 hours.
• In a bowl, pour vinegar and water over bread pieces and let marinate.
• Pour vegetables and any vegetable juices into a mixing bowl. Add soaked bread and puree the mixture, seasoning with salt as desired. Add pepper and a pinch of cayenne. Chill gazpacho in the refrigerator for at least
4 hours.
• To prepare garnish, dice tomatoes, cucumber, and pepper. Place in small side dishes. Serve chilled gazpacho in cups or bowls with vegetable mixture and croutons on the side.
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