I love this gazpacho recipe by Jose Andres. I have had it at Jaleo in Washington, DC and Bethesda, MD and it is close to the best gazpacho I've ever had. I got together with my friend, Amy to see if we could re-create Jose's gazpacho. On this particular Sunday, Amy was the chef de cuisine, and I served as sous-chef de cuisine and photographer. Our version was delicious. The taste was pretty darn close to the original.



For the Gazpacho: 

  • 2 pounds ripe plum tomatoes (about 10), cut into chunks
  • 8 ounces cucumber (1 cucumber), peeled and cut into chunks
  • 3 ounces green pepper, in large pieces
  • 1 garlic clove
  • 1 tablespoon sherry vinegar
  • 1/2 cup water
  • 3/4 cup Spanish extra-virgin olive oil
  • Salt

For the Garnish:

  • 1 tablespoon Spanish extra-virgin olive oil
  • 1 slice rustic white bread
  • 6 plum tomatoes, with the seeds, prepared as "fillets"
  • 8 cherry tomatoes, halved
  • 1 cucumber, peeled and cut into cubes
  • 4 pearl onions, pulled apart into segments
  • 2 tablespoons Spanish extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • Sea salt
  • 4 chives, cut into 1-inch pieces


Step 1: To make the gazpacho: In a blender, combine the tomatoes, cucumber, green pepper, garlic, water, and sherry vinegar and blend until the mixture becomes a thick liquid. 
Step 2: Taste for acidity; this will vary with the sweetness of the tomatoes. If it's not balanced enough, add a little more vinegar. We used Roma tomatoes that were not very sweet so we had to add somewhere between 2 and 3 tablespoons of vinegar. Add the olive oil, season with salt, and blend again. Strain the gazpacho into a pitcher and refrigerate for at least half an hour.
Step 3: While the gazpacho is chilling, prepare the garnishes: In a small pan, heat the olive oil over moderately high heat and fry the bread until golden, about 2 minutes. Break into small pieces to form croutons and set aside.
Step 4: Place 4 croutons, 2 "fillets" of tomatoes with seeds, 4 cherry tomato halves, 3 cucumber cubes and 3 onion segments into each bowl. Add a few drops of olive oil to each onion segment and drizzle a little more around each bowl. 
Step 5: Add a few drops of vinegar to each cucumber cube and drizzle a little more around each bowl. Sprinkle sea salt on the tomatoes.To serve pour gazpacho into each of 4 bowls containing the garnishes.  
Step 6: Sprinkle the chives over the soup.  You can simplify the garnishes: Just use a few cubes of cucumber, tomato and green pepper. Serve when the gazpacho is refreshingly chilled.
And here's a picture of Jose Andres, the master himself!

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