Andalusian Gazpacho
This gazpacho recipe calls for salting and draining the vegetables and then freezing them, which helps extract flavorful juices from their cellular structure.
Ingredients
- 3 lb(about 4 large) very ripe tomatoes, cut into rough 1-inch chunks, cored
- 0.5 lb(about 1 small) cucumber, and cut into rough 1-inch chunks, peeled seeded
- ⅓ lb(about 1 small) small red onion, cut into rough 1-inch chunks, peeled
- ⅓ lb(about 1 medium) green or red bell pepper, and cut into rough 1-inch chunks, cored seeded
- 2 cloveGarlic, peeled
- 1.5 tspKosher Salt, to taste plus more
- 4 oz(about 2 slices) white sandwich, French, or Italian bread, crusts removed, torn into rough 1-inch pieces (see note)
- 1 cupExtra Virgin Olive Oil, for serving plus more
- 2 tbspsherry vinegar, for serving plus more
- 2 tbspChives, finely minced
- Ground Black Pepper, freshly
Instructions
- 1
Combine tomatoes, cucumber, onion, pepper, garlic, and salt in a large bowl and toss to coat thoroughly. Let sit at room temperature for 30 minutes. Drain juices into a large bowl and add the bread. Transfer the drained vegetables to a rimmed baking sheet and place in freezer until vegetables are frozen, about 30 minutes.
- 2
Remove vegetables from freezer and allow to sit at room temperature until mostly thawed, about 30 minutes. Transfer vegetables and all their juices from the pan to bowl with soaked bread.
- 3
Working in 2 batches as necessary, blend vegetables, juice, and bread at high speed, slowly drizzling olive oil and sherry vinegar into blender as it blends. Strain soup through a fine-mesh strainer into a large bowl. Season to taste with salt and black pepper. Serve, drizzling each bowl with olive oil, a few sprinkles of sherry vinegar, extra cracked black pepper, and chives. Gazpacho can be stored in an airtight container in the refrigerator for up to 3 days.