Name: Gazpacho
Yield: Makes 10 servings
Ingredients: 1 cup tomato juice; 1 (2-inch) piece baguette, crust discarded and cut into 1-inch cubes; 15 very ripe medium tomatoes, coarsely chopped; 1 1/2 medium English cucumbers, peeled and roughly chopped, plus 1/2 cucumber finely diced for garnish; 1 1/2 medium English cucumbers, peeled and roughly chopped, plus 1/2 cucumber finely diced for garnish; 3 cloves garlic, roughly chopped; 2 1/4 teaspoons kosher salt; 2 teaspoons Spanish smoked paprika*; 1/4 cup plus 1 teaspoon sherry vinegar; 1 cup plus 1 tablespoon extra-virgin olive oil; 1/2 red bell pepper, finely diced; 1/2 small red onion, finely diced; 1/8 teaspoon freshly ground black pepper; *Spanish smoked paprika is sometimes labeled hot Pimentón or hot Pimentón de La Vera and is available at some grocery stores or online at www.spanishtable.com.

This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

Recipe information

Yield
Makes 10 servings

Ingredients

1 cup tomato juice

1 (2-inch) piece baguette, crust discarded and cut into 1-inch cubes

15 very ripe medium tomatoes, coarsely chopped

1 1/2 medium English cucumbers, peeled and roughly chopped, plus 1/2 cucumber finely diced for garnish

3 cloves garlic, roughly chopped

2 1/4 teaspoons kosher salt

2 teaspoons Spanish smoked paprika*

1/4 cup plus 1 teaspoon sherry vinegar

1 cup plus 1 tablespoon extra-virgin olive oil

1/2 red bell pepper, finely diced

1/2 small red onion, finely diced

1/8 teaspoon freshly ground black pepper

*Spanish smoked paprika is sometimes labeled hot Pimentón or hot Pimentón de La Vera and is available at some grocery stores or online at www.spanishtable.com.

Preparation

Step 1
In small bowl, pour tomato juice over bread cubes and let soak until very soft, about 30 minutes. Transfer to blender and purée until smooth. Add tomatoes, roughly chopped cucumber, garlic, 2 teaspoons salt, and parika and purée until very smooth. Strain through fine-mesh sieve into medium bowl, pressing on solids to extract all liquid. Discard solids, return liquid to blender, and add 1/4 cup vinegar. With motor running, slowly add 1 cup oil in slow steady stream, then blend until fully incorporated. Transfer gazpacho to airtight container and refrigerate at least 4 hours or overnight.
Step 2
In medium bowl, toss together finely diced cucumber, bell pepper, onion, ground black pepper, and remaining 1 tablespoon olive oil, 1 teaspoon vinegar, and 1/4 teaspoon salt. Ladle gazpacho into bowls. Spoon chopped vegetable mixture into middle of each bowl, dividing evenly among bowls. Serve immediately.

TagsGazpacho Cold Soup Soup Soup/Stew Spanish European Tomato Vegetable Cucumber Starter Main Dinner Nut Free Dairy Free Vegan Vegetarian Easy Quick Make Ahead No-Cook Blender Summer Epicurious

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes