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!
Step by Step Instructions
Basque Gazpacho
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.
Nutrition
More Recipes
Crêpes Suzette
Take me to the lesson... Crêpes Suzette Crêpes Suzette is truly a celebratory dessert with it's beautiful flaming finish. It's a New Year's Eve favorite in our house. 1/4 cup superfine sugar1 orange1/4 pound unsalted butter (chilled and cut in...
Holiday Biscotti
Take me to the lesson... Holiday Biscotti My Grandma Lucy made anise biscottiwhen I was a child. That cookie, although not as sweet, inspired this recipe. 4 eggs1 1/2 cups sugar1 cup vegetable oil2 tablespoons grated lemon zest4 teaspoon crushed anise seed2 1/2...
Dutch Baby
Take me to the lesson... Dutch Baby To this day, a Dutch Baby is one of my favorite Sunday evening meals. It puffs up beautifully and has a salty buttery crust while being tender and eggy on the inside. 9 or 10-inch baking pan or skillet 3 large eggs3/4 cup milk3/4...
Recent Comments