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Writer's picturebrkt-ברקט

Gazpacho

Summer here is brutal. Always happy to have gazpacho.


BT's Red Gazpacho


Ingredients:

For the tomato base:

2.2 pounds (1 kilo) ripe red tomatoes

1 teaspoon (6 grams) kosher salt

1 slice stale bread

2 teaspoons sugar

1 cup (240 ml) water from blanching process

OR

48 ounces (1.4 l) organic tomato juice

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3 medium Israeli cucumbers

1 large red onion

2 bell peppers or 3 cubanelle peppers

1 whole  jalapeño

1 tablespoon worcestershire sauce

1/2 teaspoon tabasco sauce

2 tablespoons red wine vinegar

4 cloves garlic

small bunch cilantro


Directions:

If making tomato base from scratch:

Wash and core tomatoes

Bring to boil large pot of water

Score the tomatoes in a crisscross pattern on top and bottom

Drop tomatoes in water

When skin begins to separate from flesh remove tomatoes and drop into ice water

Peel skin from blanched tomatoes

Add tomatoes to blender

Add bread

Add 1 cup (240 ml) water used to blanch tomatoes

Add sugar and salt

Process to make juice

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Add garlic, worcestershire, tabasco, vinegar and chili to blender

Process until garlic and chili are broken down

Add 1/3 of tomato juice

Add 1/3 of vegetables - except cilantro

Process. Add to bowl and repeat 2 more times

When all the vegetables are processed, take a cup (240 ml) from the soup bowl and put back in blender

Add cilantro and process for 5 seconds

Pour content back into bowl

To serve, dice peppers and red onions and avocados and add to each bowl


Enjoy! !בתיאבון






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