Takes a few hours as it should chill in the fridge.
Add basil or parsley.
José Andrés does not boil the tomatoes, and he leaves the skins on.
- 2 pounds tomatoes, peeled, deseeded and chopped
- 1 cucumber, peeled, deseeded and chopped
- 3 cloves garlic, minced
- ½ cup red onion, chopped
- ½ cup red bell pepper, chopped
- ½ cup stale white bread, moistened with water
- 2 tablespoons olive oil
- 1 tablespoon vinegar (recommended: sherry! But red wine or white wine vinegar are ok) – add more to taste
- 1 teaspoon salt (or more to taste)
- ½ teaspoon ground black pepper
Fill a small bowl with 2-3 tablespoons of water and add stale bread, torn into pieces. Set aside.
Reserve a little of the veg, finely chop it for the presentation. José Andrés puts them in a shallow bowl first, then pours the gazpacho over them.
(Optional – try not doing this – just deseed) To peel and deseed your tomatoes: Bring a saucepan of water to a boil. Score an “X” into the bottom of each tomato and plunge in boiling water for 10-15 seconds. Remove with a slotted spoon and place in an ice bath. When cool, remove core with paring knife and peel tomatoes. Cut in half crosswise and squeeze out seeds. Chop tomatoes and place in a blender or food processor.
Peel, deseed and chop cucumber. Add to blender/food processor.
Squeeze out excess water from bread and add to blender/food processor along with garlic, peppers, olive oil, onion, vinegar and salt to taste.
Process until desired texture.
Add additional soaked bread to thicken, if necessary, and blend until smooth. If you prefer a thinner texture, add water and process again.
Add additional olive oil, vinegar, salt and pepper to reach desired taste.
Chill for at least two hours to blend flavors.
Serve chilled gazpacho with homemade croutons and your favorite toppings, such as creme fraiche or sour cream, crispy Serrano ham or chorizo, chopped cucumber, chopped bell pepper, sliced tomato, fresh herbs and a drizzle of oilve oil.