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.
directions:
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.
