262 – Chilled Tomato Gazpacho / جازباتشو الطماطم

Feb 23, 2015 | Appetizers, International Recipes

Prep time :

Cook time :

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Complexity :


Ingredients :

  • 2 pounds (900 grams) ripe tomatoes (seeded and chopped)
  • 1 cup cubed day old bread (crust removed)
  • 1 small red bell pepper (seeded and chopped)
  • 1 persian cucumber (peeled and chopped)
  • 1 small garlic cloves (crushed)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons Jerez vinegar (or white vinegar)
  • 1/4 cup water
  • Salt and pepper to taste

Directions :

Step 1: Prepping the Ingredients
Note: Recipe courtsey of Chef Sandra Cordero from the Cordero Negro
1- Clean, cut out core at top, and chop the tomatoes, bell pepper, cucumber, and shallot.
2- Soak bread in water, then squeeze out excess of water from the bread.

Step 2: Blending the Ingredients
1- Mix all the ingredients and place in a blender.
2- Add olive oil, vinegar, and water.
3- Also add garlic, cumin, salt, and pepper.
4- Blend well all ingredients until you get a smooth texture.
5- Pour the gazpacho through a strainer into a pitcher, to get rid of all the clumps and have a smooth texture.
6- Cover the gazpacho and chill in the fridge for 1 hour before serving.
7- Serve in small or medium glasses and garnish with diced cucumber or/and chives.
Serve cold. Bon Appetit!

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