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
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- 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
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