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Traditional recipes always inspire me: Gazpacho and a beautiful trip to San Sebastian in Northern Spain brought this one forth. You can taste every ingredient because the formula is uncomplicated and direct. Every vegetable (fruit) is available fresh from the farmer’s market. Plus, you don’t even need a stove!

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Step by Step Instructions

Basque Gazpacho

Basque Gazpacho

Chef Laura Bonicelli
5 from 1 vote

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Servings 4

Ingredients
  

  • 2 pounds fresh ripe tomatoes -- blanched peeled, and diced
  • 1 medium cucumber -- peeled and diced
  • 1/2 yellow pepper -- seeded and diced
  • 2 slices white bread -- chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic -- minced
  • Kosher salt and pepper to taste
  • =====
  • extra virgin olive oil
  • fresh basil leaves

Instructions
 

  • Stir all ingredients, through garlic, together in a large bowl. Transfer to a blender to blend until smooth, 30 seconds. Pulse, for a chunkier consistency.
  • Serve, chilled, in small bowls. Garnish with a drizzle of olive oil and freshly chopped basil.
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en papillote

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