Spanish Gazpacho for Lebanese Friends

Last Sunday a very special person and I cooked for very special people…

The thing is, that night I was more like the assistant and unfortunately I was too distracted to take clear pictures and write the measurements, so out of the several yummy things we cooked I can only share with you my Gazpacho recipe!

This picture is the only I have. (From a smart phone)

Ingredients (recipe for 6 yummy tummies):

For the Gazpacho

  • 1 KG of  tomatoes without the seeds. (whatever you have at home is OK. It’s preferable though if they are ripe. I like mixing tomatoes. Last Sunday I used some cherry tomatoes, some of the dark tomatoes and some “normal” one)
  • 4 to 5 crust-less sandwich breads (pain de mie).
  • 2 garlic gloves
  • 2 small cucumbers peeled (or 1 medium size)
  • 1 small green pepper without the seeds (or half a medium sized pepper)
  • 1 teaspoon of sherry vinegar (Vinaigre de Xeres)
  • 2 teaspoons of red-wine vinegar
  • 1/3 cup of extra virgin olive oil
  • 1 cup of cold water (+more for soaking the bread)
  • 2 teaspoons of Salt
  • ground pepper

For the Toppings:

  • Olive oil
  • green onions (cut in small pieces)
  • cucumbers (Typically it should be cut in cubes, I like to cut them in thin long circle slices)
  • Tomatoes (Typically it should be cut in small cubes)
  • Rustic bread cut in cubes and grilled
  • Optional and for fun: strawberries, watermelon, shrimps, fresh crab, avocado, and anything your imagination tells you)
  • Salt and Pepper

Procedures:

For the Gazpacho

  • Cut the sandwich bread in cubes and let is soak in cold water for about 15 minutes.
  • Then squeeze to remove the extra water.
  • In a small saucepan, put the garlic gloves and cover with water and bring to boil. (5 minutes)
  • In a blender: Transfer the garlic to the blender, blend.  Add the soaked bread, the salt, the tomatoes, cucumbers and green pepper. Blend.
  • Add the vinegars while the blender is still running. Then the oil slowly. Then the ground pepper.
  • Optional (I do it even though it is rarely recommended): For a smooth texture I like pouring the mixture in a sieve (on top of a big bowl). This way, the liquid gazpacho will the retrieved and the puree texture will remain in the sieve. Then mix both the liquid and puree in the blender for a smooth texture.
  • Refrigerate the gazpacho for at least 3 hours.

For the toppings:

  • Some people like frying the bread crumbs (like croutons). I just grill whatever bread is left at home.

Propose the gazpacho to your friends, with olive oil, tomatoes, cucumbers, onions, bread, salt and pepper… They will enjoy making their own!

Besos,

Soraya

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