Andalusian Gazpacho
3 pounds (about 4 large) ripe tomatoes, cored and cut into large chunks
1 red pepper, seeded and cut into chunks
2 cucumbers (not English cucumbers), peeled, seeded, and cut into chunks
1 small red onion, peeled and cut into chunks
3 garlic cloves, peeled and smashed
2 tablespoons kosher salt
2 slices of bread, or one roll, torn into large pieces (optional)
¼ cup olive oil
2-4 tablespoons sherry vinegar
black pepper
- Combine tomatoes, red pepper, cucumbers, onion, garlic, and salt in a large bowl and toss to thoroughly mix in the salt. Let this sit at room temperature for at least 30 minutes, or up to 2 hours.
- After 30 minutes, drain juices from the tomato mixture into a bowl, and add the bread (this step is optional. You can skip the bread entirely). If you don’t add the bread, then the tomato mixture can sit until the next step
- With a food processor (or a blender), add the vegetables and pulse chop. Add the bread, and pulse chop again. Add the olive oil, vinegar, and a pinch of black pepper, and process until it’s smoother, but still has some texture. You may need to do this in multiple batches
- Adjust the flavor as needed, with salt, pepper and/or vinegar. Serve at room temperature, or chilled
Yield: Approximately two quarts