JOSé ANDRéS FAVORITE GAZPACHO RECIPE IS A SUMMERTIME CLASSIC WE'LL BE MAKING ALL SEASON
Spanish chef José Andrés shares this classic, no-cook gazpacho recipe from his wife Patricia (Tichi), who also hails from Spain-with the editors of 'The Immigrant Cookbook.'
Provided by Parade
Categories Lunch, Snack, Soup/Stew, Appetizer
Time 15m
Yield 6-8
Number Of Ingredients 10
Steps:
- Peel, seed and chop 1 cucumber. Place cucumber, bell pepper, plum tomatoes, garlic, vinegar, sherry, ¾ cup olive oil and salt in a blender or food processor (you may need to do this in batches. Puree until well blended into a thick orange liquid. If needed, add ½ to 1 cup water to adjust to your preferred consistency and pulse to combine. Pour gazpacho through a medium strainer and refrigerate at least 30 minutes. Preheat oven to 400°F. Cut bread into 1-inch cubes. Toss with 2 Tbsp olive oil. Spread on a baking sheet; bake on middle rack 7 minutes or until golden brown. Set aside to cool. Dice remaining ½ cucumber. To serve, remove gazpacho from refrigerator and stir. Place a few croutons, cherry tomato halves and diced cucumbers in each of 6-8 bowls. Top evenly with gazpacho. Drizzle with remaining 2 Tbsp olive oil and sprinkle with salt.
Nutrition Facts :
MADE IN SPAIN WITH JOSE ANDRES - ANDALUCIAN COLD TOMATO SOUP - GAZPACHO
Categories Tomato
Number Of Ingredients 15
Steps:
- To make the soup, combine the cucumbers, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water in a food processor or blender. Puree the ingredients until everything is well blended into a thick pink liquid. Pour the gazpacho through a medium-hole strainer into a pitcher. Refrigerate for about 30 minutes. For the garnish: Preheat oven to 450??qF. Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and bake on the middle rack until golden brown, about 7 minutes. Set the croutons aside to cool. To serve, pour the chilled soup into cups or bowls. Top with croutons, cucumbers and peppers. Sprinkle with salt and drizzle with the remaining 2 tablespoons of olive oil
GAZPACHO ANDALUZ (SPANISH COLD TOMATO SOUP) RECIPE
Steps:
- Gather the ingredients.
- Bring a large pot of water to a boil over high heat. Prepare an ice bath. Set aside.
- Meanwhile, cut a small "X" in the bottom of each tomato, this will help to loosen the skin while blanching. When the water boils , turn off heat, and submerge the tomatoes in the water, about 1 minute.
- With a slotted spoon, transfer the tomatoes to the ice bath.
- Once cool to the touch, remove the tomato skins, starting at the "X" for easy peeling. Discard skins.
- Cut tomatoes in half and squeeze seeds into a small bowl. Discard seeds. Coarsely chop the tomatoes. Set aside.
- Soak the bread in a few tablespoons of water for 1 minute. Gently squeeze dry.
- Place the tomatoes, bread, cucumbers, onion, garlic, and pepper in a blender . Blend, in batches if necessary, until the mixture is smooth.
- Add the vinegar and pulse until it is completely incorporated.
- Some people prefer their gazpacho slightly chunky-it's a matter of personal taste. For a smoother texture, strain the gazpacho and discard the solids.
- Drizzle the oil into the blender with the motor running until completely incorporated.
- Pour the mixture into a large non-metallic bowl. Season with salt and pepper to taste, and more vinegar, if desired. Mix well, cover, and refrigerate for at least 1 hour.
- Garnish each serving with the diced cucumber, bell pepper, apple, croutons, and egg, if desired.
Nutrition Facts : Calories 237 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, Sodium 115 mg, Sugar 11 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g
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