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Bread garlic tomatoes ground cumin salt olive oil wine vinegar water green pepper onion cucumber croutons egg tomatoes
Viewed: 37 - Published at: 2 years agoIngredients
- 4 ounces day old bread, crusts removed, cut into 2 1/2-inch cubes
- 2 cloves garlic
- 2 pounds ripe tomatoes, about 5 to 6 medium tomatoes, seeded
- 1/4 teaspoon ground cumin
- 1 teaspoon salt
- 1/3 cup olive oil, preferably extra-virgin
- 2 tablespoons wine vinegar
- 1 1/2 cups water
- Chopped green pepper
- Chopped onion
- Chopped cucumber
- Croutons or diced bread, toasted crisp
- Chopped hard boiled egg
- Chopped tomatoes
Method
- Put the bread in a bowl and add water to cover.
- Let soak for 5 minutes until softened.
- Squeeze out the water and place the bread in a blender container (or, if using a hand-held blender, into a mixing bowl) with the garlic.
- Blend until the bread and garlic are smooth.
- To seed the tomatoes: cut out the stem and core, then cut the tomatoes in half crosswise.
- Either spoon out the seeds or else squeeze the tomatoes through a sieve placed over a bowl.
- The seeds will squeeze out; the juice will collect in the bowl.
- It is then ready to be added to the gazpacho as pulp.
- Add the tomato pulp to the bread and garlic, and puree.
- Add the cumin and salt and, with the motor running, add the olive oil in a slow stream.
- As the oil is incorporated, the gazpacho will turn from red tomato-juice to a paler, peacher color.
- Blend in the vinegar.
- Thin the gazpacho with water to the desired consistency.
- Place the blended contents in a tureen, bowl or pitcher.
- Chill until serving time.
- Place each of the garnishes in separate small bowls or on a divided relish dish and pass them around the table when the gazpacho is served.
- Each person can add their desired spoonfuls on to their gazpacho.
- This gazpacho can also be served, thinned with additional water, in tall glasses for sipping, without the garnishes.
