Diary of a Foodie
Gazpacho
Diary of a Foodie: Season Three: La Cocina Andaluza: The Flavor of Flamenco
Makes4 cups
- Active time:20 min
- Start to finish:50 min
ISABEL REINALDO
April 2009
Watch this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
- 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
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Tear bread into pieces and transfer to blender with water. Let stand while preparing tomatoes.
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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.
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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.
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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.
- Keywords
- diary of a foodie,
- vegetarian,
- soup,
- vegan,
- isabel reinaldo
More Diary of a Foodie
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- Easy Seafood Paella
- Chile and Bell Pepper Frittata
- Pollo Alla Cacciatora con Peperoni (Hunter’s-Style Chicken with Peppers)
- Porcini and Honey Ice Cream
- Tuscan Kale
- View All Diary of a Foodie
Diary of a Foodie
Season 3
The third season of Gourmet’s Diary of a Foodie travels the world to serve a feast of culinary trends, exotic ingredients, and food-obsessed personalities. We’ll explore the unspoiled waters around Tasmania, the culinary traditions of Istanbul during Islam’s holiest month, and more.
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