Gazpacho Andaluz

Gazpacho
Matt Taylor-Gross

Probably invented in Seville, gazpacho was originally served at the end of a meal. Though there are many versions of this soup, the traditional, tomato-based Andalusian variety is the one you want on a hot afternoon or warm evening. It's salad in a blender, summer in a bowl.

Gazpacho Andaluz
Cool, vaguely acidic, and faintly sweet, gazpacho is the definitive Andalusian dish.
Yield: serves 4

For the Soup

  • 1 slice country-style bread, about 1" thick, crusts removed
  • 2 small cucumbers, peeled, seeded, and chopped
  • 2 lb. very ripe tomatoes, seeded and coarsely chopped
  • 1 clove garlic, peeled and chopped
  • 2 tbsp. sherry vinegar
  • 12 cup extra-virgin olive oil
  • Salt

Optional Garnishes

  • 12 green pepper, seeded and finely diced
  • 12 cucumber, peeled, seeded, and finely diced
  • 1 cup (1/2") croutons
  • 12 small white onion, peeled and finely diced
  • 1 small tomato, seeded and finely diced

Instructions

  1. Soak bread for 12 hour in a small bowl in water to cover. Squeeze out moisture with your hands.
  2. Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth.
  3. Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt.
  4. Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning. Serve in individual glasses, or in soup bowls with garnishes on the side.