Gazpacho al estilo de Patricia (Patricia's Gazpacho)
Author: Sandra, adapted from Tapas: A Taste of Spain in America
sandravalvassori.com
Ingredients
Gazpacho:
1poundvery ripe tomatoes
1/2green peppercut into large chunks
1/2red peppercut into chunks (reserve other half for garnish)
1/2medium cucumberpeeled and cut into chunks (reserve other half for garnish)
3/4of a medium white onionreserve 1/4 for garnish
1large garlic cloveor 2 small
2Tablespoonssherry vinegar or white wine vinegar
1/2teaspoonred chili flakesoptional
1teaspoonsalt
freshly cracked pepper to taste
1/4cupgood extra virgin olive oil
Garnish:
1-2slicesof rustic white bread
1Tablespoonextra virgin olive oil
1/2cucumberpeeled and diced small
1/2red pepperdiced small
1/4white oniondiced
Instructions
For the Gazpacho:
Toss the tomatoes, green pepper, red pepper, cucumber, onion, garlic, and sherry vinegar, into a blender and mix until you have a thick liquid and vegetables are completely puréed.
Taste and add a splash more vinegar for balance, if needed.
Add the chili flakes (if using), salt, pepper, and olive oil and blend again.
Taste again and add more salt if needed.
If serving immediately, add a handful of ice and blend until you hear no more crackling from the ice, or if serving later, refrigerate until well chilled for at least 30 minutes.
For the Garnish:
Heat the olive oil in a small pan and fry the slice of bread on both sides until golden brown. Remove bread from pan, let cool for a few minutes then cut into cubes.
To serve, pour into glasses or bowls and top with a tablespoon of the diced red pepper, cucumber, onion, and croutons. Drizzle each serving with a few more drops of olive oil. Serve and enjoy immediately.
Notes
Chef José Andrés also encourages you to be adventurous and try using different varieties of tomatoes. On my next trip to the market, I will be hunting for the rich-tasting and very attractive green zebra tomatoes. But if I can't find those I will settle for some pretty golden yellow. This time of year, the choices are endless.