 "Photo: Alex Palomino/The Observer")
Gazpacho is a traditional Spanish cold soup made during the hot summer months in every home from Catalunya to Andalucia. I learned this easy, vegetarian recipe from my host mother in Sevilla during my spring 2009 semester abroad. It perfectly represents Spanish cooking: a blend of seasonal ingredients like tomatoes and red peppers, clean and simple flavors and just the right amount of garlic.
The trick is to add a roll of stale bread for texture and blend until the soup is chunky, but not totally smooth. Also, never use a spoon - the proper way to eat a gazpacho is to sip it from a glass.
The recipe yields a lot of gazpacho, but it keeps in the fridge for a few weeks and it is perfect to serve at a party.
From the Greenmarket: a Spanish Gazpacho
Gazpacho Soup from Fordham Observer on Vimeo
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What you’ll need:
Tools:
A good knife
Cutting board
Blender or food processor
Ingredients:
1 cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 very ripe plum tomatoes
1 red onion
3 garlic cloves, minced
23 oz. (3 cups) tomato juice
One dinner roll of stale (not moldy) bread
1/4 cup white wine or sherry vinegar
1/4 cup plus 1 tbsp extra virgin olive oil
1/2 tbsp kosher salt
1 tsp freshly ground black pepper
Instructions:
1. Place bread in a shallow bowl and add warm water until just covered. Add a pinch of salt and a tablespoon of oil.
2. Coarsely chop tomatoes, cucumber, onion, pepper and add to blender; if your blender is small, do this in batches.
3. Add the bread and water; blend.
4. Remove from blender and place in large container. Add garlic, vinegar and oil and stir to combine. Chill at least one hour before serving.
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