Bodega In The Kitchen – Gazpacho

Spring is here (in some places it feels like Summer!) and there is not a better warm afternoon dish to enjoy with a glass of light, crisp Spanish wine than gazpacho. That said, I put together a video of how to prepare one of my all-time favorite (and easiest) Spanish dishes. The recipe follows the video.

Gazpacho recipe:

• 8 Roma tomatoes – peeled and seeded (substitute: 28 oz can peeled, no salt added tomatoes)
• 1 medium green pepper – cut in large pieces
• 1 medium cucumber – peeled and seeded
• 4 cloves garlic – peeled
• 4″ piece of day old bread (approximate) – soaked in water for about 15 minutes
• 1 tsp sugar
• 3 tsp kosher salt
• Extra virgin olive oil (generous – about 6 tbl)
• Sherry vinegar (about 2 tbl)
• 1 cup water

1. Combine all ingredients into a blender (use only the whites of the bread – not the crust);
2. Blend on “high” for about 1 minute or until all ingredients are combined to a consistent liquid;
3. Place in refrigerator for 4-6 hours (overnight is best).
4. Serving suggestion: top with small pieces of cooked jamón serrano, cucumber, green pepper, and/or crostini (or home-made croutons). Top with a drizzle of extra virgin olive oil.

¡Buen Provecho!

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