Gazpacho
A tangy gazpacho!
a blender’s worth - 30 min
Ingredients
- 6oz of bread, crusts cut off, torn into 1-2in chunks
- 4-5 tomatoes tomatoes, roughly chopped
- 1 bell pepper, roughly chopped, seeded
- 1/4 of a red onion, roughly chopped
- 2 cloves of garlic
- 1 cup extra-virgin olive oil, plus extra to taste
- 2 tbsp sherry vinegar, plus extra to taste
- chopped herbs for garnish, mint is especially good.
Equipment
- Big Blender
Recipe
- Prep the mix: Place the bread in the bottom of the blender. Add half the tomatoes in an even layer, then season with a generious amount of salt and, less so, pepper. Add cucumber, onion, bell pepper, and garlic on top, salting between each ingredient to draw out the moisture to be absorbed by the bread. Add the remaining tomatoes on top with more salt. Drizzle half the oil on top, and let rest for 30min
- Blend: Lightly mix the bowl with a wooden spoon, then blend on high speed, slowly drizzling more olive oil in to emulsify it.
- Serve: Season as desired with salt, pepper, and vinegar, serve with herbs and whole pieces reserved from the vegetables if you’d like.
Notes
If your blender isn’t large enough, you can prep the ingredients in a bowl, and then blend it in batches. This recipe is faster and easier, though, if you can just do it all in a 64oz blender container.