Gazpacho

This recipe is part of the One BIG Recipe: Exquisite Seafood Buffet

Servings: 4

Ease of Preparation: Medium

Ingredients

• 4-5 slices day-old bread, crust removed, torn
• 2 pounds (907 g) Roma tomatoes
• ½ English cucumber, peeled and rough chopped
• 1 green bell pepper, cored and rough chopped
• 1 clove garlic
• 2 tablespoons (30 ml) sherry vinegar
• ½ cup (120 ml) water
• ¾ cup (180 ml) olive oil, plus more to garnish
• Salt

Method

• Soak the bread in roughly ½ cup (120 ml) of water for 4-5 minutes.
• Squeeze the water out of the bread and set aside.
• Bring a large pot of water to a boil on the stove. Cut an ‘x’ in the bottom of the tomatoes. Drop the tomatoes, in batches, into the water and allow to cook for 35-40 seconds.
• Strain the tomatoes out of the water onto a tray and allow to cool enough to handle. Peel and discard the skins.
• In a blender, combine the peeled tomatoes, cucumber, green pepper, garlic, soaked bread, vinegar, and water. Blend on high speed until well combined and smooth.
• While the blender is running, stream in the olive oil. Season with salt.
• Transfer the gazpacho to a container and refrigerate until well chilled, at least, 30 minutes.
• Pour into chilled bowls, garnish with a drizzle of olive oil and serve immediately.