Mar 282019
Spicy Gazpacho

8 small servings

Ingredients

  • 5 slices stale artisan bread, crust removed
  • Water
  • 5 large ripe tomatoes (or 1-28 ounce can of peeled tomatoes)
  • 2 Persian cucumbers, peeled, chopped
  • 1 celery stalk, chopped
  • 1 yellow pepper, deseeded, roughly chopped
  • 1 red pepper, deseeded, roughly chopped
  • 1 sweet onion, roughly chopped
  • 2 garlic cloves, peeled, roughly chopped
  • olive oil
  • Juice of 1 lemon or large lime
  • Salt and pepper
  • 1 teaspoon cayenne pepper, optional
  • Sugar
  • Cilantro leaves, stems removed, ripped or chopped

Directions

  1. Place the bread slices in a bowl with 1/2 cup of water. Let it soak while you work on the tomatoes (if using fresh tomatoes).
  2. Remove the tomato tops. Place the tomatoes in a large pot of boiling water for 40 seconds or so. Remove the tomatoes from the water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
  3. In a large food processor or blender, place the tomatoes with the cucumbers, celery, peppers, onion and garlic. Top with the soaked bread. Pour 1/2 cup olive oil and the lemon juice. Run the processor for a few seconds then add the salt, pepper, cayenne pepper (optional) and a pinch of sugar; blend.
  4. Test the gazpacho, and if it’s too thick, add a little water and blend again until you reach the desired texture.
  5. Transfer the gazpacho to a glass bowl or jug and cover. Refrigerate for a couple of hours, or overnight for a more developed flavor.
  6. When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh cilantro and a boiled shrimp if you like.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

admin

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+


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