No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Traditional Gazpacho

The quintessential ingredients are all here: tomatoes, leftover bread, garlic, and a hint of sherry vinegar.

  • servings: 6

advertisement

advertisement

Ingredients

  • 2 cups cubed crustless day-old bread
  • 2 garlic cloves
  • Coarse salt and freshly ground pepper
  • 2 pounds ripe tomatoes, preferably beefsteak, seeded
  • 1 four-inch piece English cucumber, peeled and seeded
  • 1 one-inch-thick slice green bell pepper
  • 2 teaspoons red-wine vinegar
  • 1 teaspoon sherry vinegar
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1 cup cold water, plus more for soaking
  • 1/2 cup extra-virgin olive oil
  • 1 cup torn rustic bread
  • Coarse salt and freshly ground pepper

Directions

  1. Step 1

    Make the gazpacho: Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil. Cook for 3 minutes; drain.

  2. Step 2

    Transfer garlic to a blender. Squeeze excess liquid from bread, and transfer bread to blender. Add 2 teaspoons salt, the tomatoes, cucumber, bell pepper, and vinegars. Puree until smooth. With machine running, pour in oil in a slow, steady stream, blending until emulsified. Blend in cold water. Season with salt and pepper. Refrigerate gazpacho until chilled, at least 3 hours (or up to 1 day).

  3. Step 3

    Make the croutons: Heat oil in a medium skillet over medium heat until hot but not smoking. Add bread, and fry, tossing constantly, until pale gold and crisp, 6 to 8 minutes. Using a slotted spoon, transfer bread to a paper-towel-lined plate. Season with salt and pepper.

  4. Step 4

    Divide chilled gazpacho among 6 bowls. Drizzle with oil, and top with croutons just before serving.

Source
Martha Stewart Living, September 2009

advertisement

advertisement