Summer is Perfect for Gazpacho!

Recipe: Tia Maria Cinta’s Gazpacho

Ingredients

1 cucumber (peeled)
8 medium sized ripe tomatoes
1-2 garlic clove (minced or pressed)
1 large yellow onion
2 red bell peppers (seeded)
4 chunky slices old French bread (optional)
olive oil
sherry vinegar (or red wine vinegar, not balsamic)
sea salt

Instructions

Cut up vegetables into chunks so that it will blend well in food
processor and mix in a large bowl.
If you choose to add bread, soak the bread in water until soft. Squeeze out excess water and
take off crust before blending. (But you can skip the bread altogether if you are looking for a lighter style Gazpacho)
Add the mixed vegetables into the food processor. (I suggest doing this in two or three small batches). Before you blend, add about 1/4 cup of olive oil, a splash of vinegar and about a couple pinches of salt to each batch.
Remove to a large bowl and blend the next batch. To control soupiness add
more water or bread. Adjust salt to taste.
Chill and serve with extra finely chopped vegetables as toppings or
with garlic croutons.
If you’re in a rush, serve it with an ice cube in each bowl for a quick chill!

Quick Notes

Serve this gazpacho with Bokisch Vineyards Albariño for a refreshing summer lunch.

Variations

This recipe is according to taste. Use the following ingredients as a base to experiment with. Makes 6-8 servings. Also, if your tomatoes aren’t very ripe, you can add a few chunks of watermelon to sweeten it up! To make this into a fun Tapa, serve in individual shot glasses. Top with fried basil leaves or a chilled shrimp on a skewer!