More Food! Episode 2 Part 3 Gazpacho Recipe Video
An easy look at how to use bread that is a little stale. It's garden fresh and a great way to use your tomatoes.
http://youtu.be/qzfco1ocHCA
Summary
Difficulty LevelEasyHealth IndexHealthy++
Ingredients
| Gazpacho Andaluz -Traditional version | ||
| (serves 4) | ||
| 300g/11 oz. stale white bread without crust | ||
| Ice water | ||
| 500g/a generous pound of ripe tomatoes | ||
| Garlic | 2 Clove (5gm), crushed | |
| Chili pepper | 1 Small, crushed | |
| Olive oil | 10 Tablespoon | |
| Wine vinegar | 4 Tablespoon | |
| Salt | To Taste | |
Directions
Bring a pot of water to boil on the stove.
In the meantime break the bread into a bowl and soak it with some ice water. Make small cross-like incision on the skin of the tomatoes where the stem was fastened. Put the tomatoes in the boiling water and keep them immersed for 15 - 30 seconds, take up and cool the tomatoes quickly.
Skin the tomatoes thoroughly and remove all green parts. Cut the tomatoes into 4 and add them to the bread together with the crushed garlic cloves and the chili. Purée all the ingredients to a homogenous mix, either in a food processor or directly in the bowl with a hand blender.
Strain the soup through a sieve or in a food mill to remove pips and other unwanted fragments. Slowly whisk in the olive oil as if you are doing a mayonnaise, to ensure a smooth and even texture. If you find the soup too thick, some ice water can be added. Add vinegar and salt to taste
Serve ice cold.
In the meantime break the bread into a bowl and soak it with some ice water. Make small cross-like incision on the skin of the tomatoes where the stem was fastened. Put the tomatoes in the boiling water and keep them immersed for 15 - 30 seconds, take up and cool the tomatoes quickly.
Skin the tomatoes thoroughly and remove all green parts. Cut the tomatoes into 4 and add them to the bread together with the crushed garlic cloves and the chili. Purée all the ingredients to a homogenous mix, either in a food processor or directly in the bowl with a hand blender.
Strain the soup through a sieve or in a food mill to remove pips and other unwanted fragments. Slowly whisk in the olive oil as if you are doing a mayonnaise, to ensure a smooth and even texture. If you find the soup too thick, some ice water can be added. Add vinegar and salt to taste
Serve ice cold.
Chef
