Jessibird

Gazpacho Al Andaluz

August 1st, 2008

The word gazpacho actually means “soaked bread” in Arabic. I’ve served this at summer dinner parties and folks always go for seconds.

Love this guy’s presentation:

Gazpacho Al Andaluz

4 large garlic cloves, peeled and trimmed
8 large cucumber, peeled and trimmed, coarsely chopped
8 large tomatoes, red ripe – peeled and seeded, coarsely chopped
4 cups dry French or Italian bread pieces, soaked in water
1 1/2 cups water for soaking bread
2 tablespoons salt
1 teaspoon black pepper, freshly ground
1/2 cup sherry vinegar (or red wine vinegar)
1 cup virgin olive oil

For garnish:

1 cup red onion, diced
1 cup green pepper, diced
1 cup peeled cucumbers, seeded and diced
1 cup tomatoes, seeded and diced
1 cup eggs, hard-boiled, diced
1 cup seasoned croutons

Chop garlic finely. In a blender, puree the cucumbers, tomatoes, garlic and soaked bread in batches. When processing the last batch, add the salt, pepper and vinegar. With the blender running, slowly add the olive oil to the last batch and allow it to be fully incorporated into the mixture. Add the last batch to the others and mix well; adjust seasoning, if desired. Cover the bowl tightly and refrigerate for at least two hours; preferably overnight.

Just before serving, whisk the gazpacho lightly and serve alongside the garnishes.

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