150 minutes
Indulge in the refreshing simplicity of gazpacho, a chilled Spanish soup that makes the most of ripe tomatoes and fresh summer produce.
Dried Ancho Chile, Soaked
each
Country-style White Bread, Crustless cubes, day-old
cups
Garlic Clove, Pounded
each
Ripe Tomatoes, Grated
0 lb
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
1. Prepare Ancho Chile and Bread
Start by soaking the dried ancho chile in hot water for about 15 minutes to soften it. In a separate bowl, soak the crustless cubes of day-old country-style white bread in water for 2 minutes, then drain and gently squeeze out the excess water.
2. Pound Garlic and Soaked Bread
Prepare a flavorful base by pounding together the garlic cloves, a pinch of salt, and the soaked bread using a mortar and pestle until you get a smooth paste.
3. Grate Tomatoes
Take the ripe tomatoes and grate them over a bowl using a box grater. This method allows you to extract the tomato pulp while leaving the skins behind. If desired, strain the tomato pulp to remove any seeds.
4. Combine Ingredients and Chill
Once the chile has softened, purée it and combine it with the bread paste and tomato pulp in a large bowl. Stir in 1/4 cup of extra-virgin olive oil and season with salt to taste. Refrigerate the mixture for a few hours to allow the flavors to meld together.
5. Prepare Garnish
Before serving, prepare the garnish by mixing together the halved cherry tomatoes, diced cucumber, yellow bell pepper, red onion, chopped chervil, chopped basil, red wine vinegar, and season with salt and freshly ground black pepper.
6. Serve and Enjoy
When you're ready to enjoy your gazpacho, divide the chilled soup into serving bowls, and generously add the vibrant vegetable relish on top. Finish with a drizzle of extra-virgin olive oil for a touch of richness.
Select ripe, in-season, and high-quality tomatoes like heirlooms or vine-ripened varieties for the best flavor foundation.
Refrigerate gazpacho for at least 2-4 hours before serving to allow flavors to meld and enhance the soup's refreshing quality.
A good extra-virgin olive oil adds richness and depth of flavor. It's essential for emulsifying the soup.
Use sherry vinegar and consider fresh lemon juice for brightness. Balance salt and a hint of freshly cracked black pepper, tasting and adjusting as you blend.
Use seedless cucumbers and red bell peppers for sweetness. Soak onions in ice water to reduce sharpness.
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