45 minutes
A refreshing and flavorful gazpacho topped with a vibrant tomato relish, perfect for warm days.
Dried Ancho Chile, soaked
each
Day-Old Country-Style White Bread, crustless cubes, soaked
cups
Garlic Clove, made into a paste
each
Ripe Tomatoes, grated and pulped
0 lb
Extra Virgin Olive Oil, mixed into gazpacho
cups
Cherry Tomatoes, halved
0 lb
Cucumber, peeled and diced
each
Yellow Bell Pepper, seeded and diced
each
Red Onion, diced
each
Chervil, chopped
handful
Basil, chopped
handful
tablespoons
to taste
to taste
1. Soak the Ancho Chile and Bread
Begin by soaking the dried ancho chile in hot water for about 15 minutes until it softens. Soak the crustless bread cubes in cold water for just 2 minutes, then drain and gently squeeze out the excess water.
2. Prepare Garlic Paste
Take the garlic cloves with a pinch of salt and pound them together into a smooth paste using a mortar and pestle.
3. Grate the Tomatoes
Grate the ripe tomatoes over a bowl, letting the juicy pulp fall through while discarding the skins.
4. Mix the Gazpacho
In a large bowl, stir together the chile purée, bread paste, and tomato pulp. Add in the extra-virgin olive oil, and season with salt to taste. Transfer the mixture to the fridge to chill.
5. Prepare the Tomato Relish
In a mixing bowl, combine the cherry tomatoes, cucumber, yellow bell pepper, red onion, chervil, basil, red wine vinegar, and extra-virgin olive oil. Season with salt and freshly ground black pepper, mixing well.
6. Serve the Gazpacho
Divide the chilled gazpacho into bowls and garnish with a generous spoonful of the tomato relish before serving.
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