Prep 30 mins
Cook 0 mins
Summer after summer, we make batch after batch of gazpacho and, after trying many recipes, have determined that this is IT. It is adapted from a recipe published in the Times in 1968 -- a Craig Claibourne rendition of a home cook's (Manola Drozdoski) gazpacho formula. We have changed it a tad--less vinegar and sherry vinegar instead of red wine vinegar, We also only make it in the summer when we have gorgeous home grown or local tomatoes, peppers and cucumber. We've also found that it is even better if it sits in the fridge for 24 hours (but be aware that it doesn't last past a third day). If you've a good blender and a good strainer, it's a snap to make and amazingly delicious. Prep time does not include chilling time. BTW, it has no apparent relationship to Malaga.
- 3 cups tomatoes, fresh, cored, coarsely chopped
- 1 1⁄2 cups cucumbers, peeled, coarsely chopped
- 1 green pepper, cored, seeded and coarsely chopped
- 1 garlic clove, sliced
- 1⁄2 cup water
- 5 tablespoons extra virgin olive oil
- 2 tablespoons sherry wine vinegar
- 2 slices white bread, untrimmed fresh, cubed
- Combine all the ingredients in the container of an electric blender. Blend at high speed, pausing now and then to scrape down with a rubber spatula as necessary.
- Pour the mixture through a large strainer placed inside a mixing bowl. Press and stir with a wooden spoon to extract as much liquid as possible. Discard the solids.
- Taste soup for seasoning and add more salt if desired. Chill thoroughly, as much as 24 hours, before serving.
This was delicious! This was the first time I have tried gazpacho, but I will be making this recipe often. I used local, organic ingredients and it tasted so fresh and healthy. It might have been even better the second day. Thanks for sharing. Made for ZaarTag.