Gazpacho

Name: Gazpacho
Yield: makes about 3 quarts; 6 to 8 servings
Ingredients: 1 dried ancho chile; 2 cups crustless cubes of day-old country-style white bread; 2 garlic cloves; A pinch of salt; 5 pounds ripe tomatoes; 1/4 cup extra-virgin olive oil; Salt; 1/2 pound cherry tomatoes, halved; 1 cucumber, peeled and diced; 1 yellow bell pepper, seeded and diced; 1/2 red onion, diced; A handful each of chopped chervil and basil; 2 tablespoons red wine vinegar; 1/4 cup extra-virgin olive oil; Fresh-ground black pepper

December 20, 2011

This is not a particularly traditional version of this recipe, but if you have ripe delicious tomatoes, it makes a beautiful piquant summer soup—a sort of liquid salad—that’s worth all the grating, pounding, and dicing. For a light summer meal, add a few shrimp—or other fish or shellfish—to the soup.

Recipe notes

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