Prep 10 mins
Cook 0 mins
The first class of the Culinary Essentials series from Culinary Communion is all about soups, and we made several delicious kinds when I attended this last week. The gazpacho was wonderful, and quite easy to make! Here's Chef Gabriel's recipe for you. Posted with permission.
- 1 cucumber
- 1 green bell pepper
- 6 -8 large fresh tomatoes, preferably vine-ripened and in season
- 2 garlic cloves
- 2 slices fresh bread
- 3 tablespoons red wine vinegar
- 1⁄3 cup extra virgin olive oil
- kosher salt
- fresh ground black pepper, to taste
- julienned fresh basil, for garnish
- chopped fresh parsley, for garnish
- extra virgin olive oil, for garnish
- Peel, seed, and chop all of the vegetables into small pieces.
- In a bowl, soak the bread in the vinegar until soft.
- Place all the prepared vegetables and garlic in the blender and pulse until the mixture becomes a rough puree.
- Add the vinegar-soaked bread and pulse again.
- Gradually add the olive oil into the mixture while pulsing.
- Season to taste with salt and freshly ground pepper.
- Serve either at room temperature or chilled, garnished with the basil and parsley and drizzled with a bit of extra virgin olive oil.
This is a great gazpacho recipe. Very tasty! I used two gigantic heirloom tomatoes, and they were both delicious unseasoned to begin with. Very traditional. Perfect. I will use it again.