Classic Gazpacho Recipe


1-1/3 cups cucumbers - seeded, peeled and diced

2/3 cup celery - chopped

2/3 cup green onion - chopped

1/2 small green bell pepper - seeded and diced

1 fresh jalapano -- seeded and minced

1 28-oz can of tomatoes or 6 fresh tomatoes diced.

1 slice of white bread - torn into pieces

2-1/2 Tablspoons Extra Virgin Olive Oil - ideally from Spain

2-1/2 Tablespoons Recca Salted Capers - rinsed and drained

4 teaspoons Katz Trio Red Wine Vinegar

2 teaspoons Controne Hot Chili Flakes

3 Fresh Garlic cloves - ideally Hardneck Garlic

Fossil River Sea Salt and freshly ground Tellicherry Peppercorns to taste


Classic Gazpacho Recipe

This is a perfect recipe to make with fresh tomatoes out of your garden.  But if you don't have fresh tomatoes, then a good, Italian canned tomato, like Rega San Marzano Tomatoes, will work fine.  This gazpacho with fresh tomatoes recipe is adapted from Chef Erin Coopey's No Sweat Tapas cooking class.


Place 1/2 cup cucumber, 1/4 cup celery and 1/4 cup green onion in a small bowl set aside.

Working in batches, coarsly puree cucumber, celery, green onions, and next 9 ingredients in a blender.  Pour into large bowl.  Mic in reserved veggies.  season with salt and pepper.

Pour info small bowls and chill thoroughly - at least 6 hours.

Serve cold.