Gazpacho

Bread mixture

7 oz (about 1/2 a loaf) French Bread — crust removed — La Brea is a good choice

1/4 cup champagne or white wine vinegar

1/4 cup sherry vinegar

Soak the bread in 1 cup water, champagne vinegar and sherry vinegar for 10 to 15 minutes until the bread is completely soft.

Vegetables
4 cloves garlic, sliced

1/4 cup olive oil

1 tablespoon sugar

salt and pepper

1 cucumber, peel, scoop out the seeds, roughly chop the cuke

1 small yellow onion, roughly chopped

1 red bell pepper, roughly chopped

3 large heirloom tomatoes, seeded and chopped (I used the reddest tomatoes I could find — in my case — romas. Because they’re small, I put 8 of those in 

Once the bread is soft, combine  it and the liquid in the bowl together with the above ingredients in a blender or a food processor, and whirl it until it is silky smooth.  

 Garnish

1/2 cucumber, peeled, seeded, finely diced

2 tomatoes, seeded finely diced

1/4 cup capers, pat dry with a paper towel, and then fry them in oil until crispy
drizzle of olive oil


Pour the gazpacho into a large bowl, taste and adjust the salt and pepper to your taste.
Serve in bowls, topping each with the garnish (below) and a thin swirl of good olive oil.


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