Gazpacho, spicy style
I made a first attempt at authentic* gazpacho this weekend, and it was on the whole, very successful. It turned out a bit spicier than intended, but the level is very easy to adjust.
*authentic in the sense that it includes bread and oil, a nod to the origins of the soup
Ingredients
5 medium to large tomatoes, blanched then peeled, cut into 1” chunks
2 medium peaches, blanched then peeled, cut into 1” chunks
2 medium slicing cucumbers (or 3 smallish), peeled, seeded and diced
2 cups of good bread cubes, best if stale (I used salt-crusted rosemary bread)
2 cups chopped cilantro or basil
2 gloves of garlic, minced
1 large red onion, diced
1 jalapeno pepper, deveined, seeded and diced
1 tablespoon of hot sauce (your choice)*
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon kosher salt
1/4 cup olive oil
salt and pepper to taste
1. Combine chopped fruit, herbs and vegetables together, toss with tbsp of salt, and place in a large sieve over a large bowl; let rest at room temperature for 30 minutes.
2. Toss bread into juices, and let soak for another several minutes
3. Combine bread, vegetable mixture, vinegar, Worcestershire sauce, olive oil, and hot sauce. Blend until the consistency you desire (I usually rough blend a small batch, and then smooth blend the rest). Depending on your mixer/blender/processor, you may be able to do this all at once, or in smaller batches.
*this is where, if you don’t like things super-spicy, you leave out the hot sauce or put in less
4. Place soup in the refrigerator for 1-2 hours to let the flavors combine.
5. Before serving, taste to see if more salt, pepper or vinegar is needed
I served the soup with additional chopped veggies, herbs, oil and fresh bread.
