Gazpacho

It’s my birthday weekend and I still haven’t made plans; last year I celebrated with Spanish tapas, gazpacho and sangria … how do I top that? I learned to make many delicious Spanish dishes while traveling through Barcelona last year, and upon my return decided to share the new recipes with friends; today I’m sharing one of those recipes with you. The best thing about this recipe is the longer it sits the better it tastes. Try making this soup a day or two before you plan to serve it, you won’t be disappointed.

Gazpacho
Makes four servings.gazpacho

1 red bell pepper
1 green bell pepper
½ cucumber
1 onion, chopped
2 garlic cloves, diced
2 cups stale bread
3 tbs sherry vinegar
6 ripe tomatoes
1/3 cup vegetable oil
parsley for garnish

Cut the tomatoes in half then grate each one on the large holes of a grater over a bowl, flesh side down. Continue this process until all you have left is skin; discard the skins. Chop the bell peppers and cucumber in half and remove the seeds and stems. Place the tomato, cucumber, peppers, garlic, onion, bread and sherry vinegar in a bowl, let it soak for one hour. Transfer ingredients to a food processor and pulse while pouring in a little olive oil at a time. Continue to do this until the vegetables have reached the consistency you like. Pour the mixture into a bowl, season with salt and pepper and taste. At this point you can add more oil or vinegar if you like. Cover and place into the fridge for at least one hour (the longer it sits the better it tastes). Serve cold and garnish with parsley.

 

Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit www.yummyfixins.com or call (530)539-4504 to book your next dinner party. Let me do the cooking for you!

This entry was posted in Soups.