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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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