Name: Gazpacho (W/ Stale Sourdough Bread)
Cook time: 1200 s
Total time: 1200 s
Yield: 2 bowls
Ingredients: 4 cucumbers; 6 medium tomatoes; Half red bell pepper; 1 clove garlic; 6 1/2 basil leaves; 2 tablespoons extra virgin olive oil; 1 tablespoon vinegar (I used sherry vinegar); Salt; Black pepper; 1 1/2 slices of stale sourdough bread; For the garnish; Croutons; Finely chopped cucumber; Basil; Extra virgin olive oil

BENGINGI

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Gazpacho (W/ Stale Sourdough Bread)

cook:

20 min

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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.