Diary of a Foodie


Diary of a Foodie: Season Three: La Cocina Andaluza: The Flavor of Flamenco

Makes4 cups
  • Active time:20 min
  • Start to finish:50 min
April 2009
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  • 1 (1/2-inch-thick) slice day-old bread (from a round or an oblong loaf) or 1 (1-inch think) slice day-old baguette, crust removed
  • 1/2 cup water
  • 1 1/2 lb tomatoes
  • 1 Italian green frying pepper (Cubanelle) or small green bell pepper, coarsely chopped
  • 1 garlic clove
  • 1/2 cucumber, peeled and coarsely chopped (1 cup)
  • 1 tablespoon olive oil, or to taste
  • 2 to 3 teaspoons Sherry vinegar, or to taste
  • Tear bread into pieces and transfer to blender with water. Let stand while preparing tomatoes.
  • Cut a shallow X in bottom of each tomato. Blanch in a large saucepan of boiling water 30 seconds, then transfer to an ice bath. Peel and seed tomatoes, then coarsely chop.
  • Add tomatoes, green pepper, garlic, and cucumber to blender and purée until smooth. Transfer to a bowl and stir in oil, vinegar, and 1 tsp salt, or to taste.
  • Chill gazpacho at least 30 minutes or serve in glasses over a bed of ice.
Cooks’ note: Gazpacho can be made 4 hours ahead and chilled.
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