Did you guys miss me? After an unforgettable 10 days in sunny land California, I’m back in NYC and ready to share my recipes with you again. While in California I was constantly thinking about an ice-cold gazpacho - a recipe I wanted to do for a very long time. Gazpacho is a Spanish cold soup made of raw fresh veggies, stale bread, vinegar, garlic, and olive oil. Let’s say- it’s a salad soup. The ingredients, texture, and thickness of gazpacho vary regionally and by family. When I worked as a cook at North Abraxas ( we used to make this dish and serve it with some ice cubes. Instead of adding a little bit of water to the soup I keep it thick and let the ice cubes melt within, cooling down the soup. Even if it’s not necessarily traditional- it is LIT! You can make this gazpacho in advance and keep it in the fridge. It can last up to 2-3 days, but I promise you will finish it right away. Try to use veggies bought from your local farmers market because it’s all about the quality and freshness of your ingredients.
6 medium tomatoes
Half red bell pepper
1 garlic clove
5-8 basil leaves
2 tablespoons olive oil
1 tablespoon vinegar (I used sherry vinegar)
1-2 slices of stale bread (depends how thick you like it)
For the garnish-
Finely chopped cucumber
- Peel the cucumbers and cut them into small pieces (doesn’t matter how you cut them, it just makes it easier to blend).
- Cut the pepper and tomatoes into small pieces as well.
- Slice the bread and tear it into pieces.
- In a stand blender add all the ingredients besides the bread and blend until smooth.
- Add the bread and keep blending until homogeneous.
- Serve in a bowl with ice cubes. Finish with bread croutons, chopped cucumber, basil, and olive oil.