Gazpacho (Inspired by Jose Andres at Jaleo)2012-12-03
- Serves: 4
- Prep Time: 40m
- Cook Time: 0m
- Ready In: 40m
I first tried this dish when I ate at Jaleo, Jose Andres new restaurant in Las Vegas. It was so good, I had to make it myself! The original recipe calls for sherry vinegar. I didn’t have any, so I used champagne vinegar instead.
- 10 Plum Tomatoes
- 1 Medium Cucumber, peeled and cut into large chunks
- 1/2 Green Bell Pepper
- 1 Clove Garlic
- 2 Tablespoons Champagne Vinegar
- 1/2 Cup Water
- 3/4 Cup Extra Virgin Olive Oil
- 2 Teaspoons Salt
- 1 Slice Rustic White Bread
- 12 Cherry Tomatoes, halved
- 1 Medium Cucumber, peeled and cut into tiny squares
- 1/4 Green Bell Pepper, cut into tiny squares
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Champagne Vinegar
- 4 Chives, cut into 1 inch pieces
- Sea Salt
In a large blender or processor, add tomatoes, cucumber, green bell pepper, garlic, vinegar and water and blend until the mixture becomes a thick liquid. Taste, and add more vinegar if necessary. Add the olive oil and salt. Blend again to incorporate the oil.
Pour through a fine strainer into a pitcher or large bowl. Cover and refrigerate until cool (about 30 minutes).
Prepare the bread for the garnish. Toast the bread. Break the bread into small pieces to form about 16 croutons and set aside.
Assemble the soup. Distribute the croutons, cherry tomatoes, cubed cucumber and green pepper evenly among the bowls and drizzle with champagne vinegar and the remaining olive oil. Pour the chilled gazpacho over the garnish. Sprinkle with sea salt and chives. Serve!