Jose Andres Gazpacho No Bread Recipes

JOSé ANDRéS FAVORITE GAZPACHO RECIPE IS A SUMMERTIME CLASSIC WE'LL BE MAKING ALL SEASON

José Andrés Favorite Gazpacho Recipe Is a Summertime Classic We'll Be Making All Season image

Spanish chef José Andrés shares this classic, no-cook gazpacho recipe from his wife Patricia (Tichi), who also hails from Spain-with the editors of 'The Immigrant Cookbook.'

Provided by Parade

Categories Lunch, Snack, Soup/Stew, Appetizer

Time 15m

Yield 6-8

Number Of Ingredients 10

Ingredients

1½ cucumbers, divided
1 green bell pepper, seeded and diced
3 lb ripe plum tomatoes
2 garlic cloves, peeled
¼ cup sherry vinegar
½ cup Oloroso sherry
1 cup extra-virgin olive oil, divided (preferably Spanish)
2 tsp sea salt, plus more to taste
2 slices rustic bread, 1 inch thick
12 cherry tomatoes, halved

Steps:

Peel, seed and chop 1 cucumber. Place cucumber, bell pepper, plum tomatoes, garlic, vinegar, sherry, ¾ cup olive oil and salt in a blender or food processor (you may need to do this in batches. Puree until well blended into a thick orange liquid. If needed, add ½ to 1 cup water to adjust to your preferred consistency and pulse to combine. Pour gazpacho through a medium strainer and refrigerate at least 30 minutes. Preheat oven to 400°F. Cut bread into 1-inch cubes. Toss with 2 Tbsp olive oil. Spread on a baking sheet; bake on middle rack 7 minutes or until golden brown. Set aside to cool. Dice remaining ½ cucumber. To serve, remove gazpacho from refrigerator and stir. Place a few croutons, cherry tomato halves and diced cucumbers in each of 6-8 bowls. Top evenly with gazpacho. Drizzle with remaining 2 Tbsp olive oil and sprinkle with salt.

Nutrition Facts :

JOSE ANDRES GAZPACHO (NO BREAD) RECIPE

Jose Andres gazpacho (no bread) Recipe image

Provided by pegsheer

Number Of Ingredients 7

Ingredients

2 pounds ripe red tomatoes (about 10 plum tomatoes)
8 ounces cucumber (about 1 cucumber)
3 ounces green pepper (about 1/2 bell pepper)
1 tablespoon sherry vinegar
1 garlic clove, peeled
3/4 cup Spanish extra-virgin olive oil
Salt to taste

Steps:

DIRECTIONS 1. Cut out and discard the core at the top of the tomatoes, and chop the tomatoes roughly into quarters. Place in the blender. 2. Peel the cucumber and cut into chunks. Add to the tomatoes in the blender. Cut the pepper in half, and remove the core along with the seeds. Again, chop into large pieces and place in the blender. 3. Add the garlic and sherry vinegar to the vegetables and blend until the mixture becomes a thick liquid. At this point the red tomatoes will turn a wonderful pink color. Taste for acidity. This will vary with the sweetness of the tomatoes. If it's not balanced enough, add a little more vinegar. Add the olive oil and season with salt to taste. Re-blend, then pour the gazpacho through a strainer into a pitcher. Place in the fridge to cool for at least half an hour.

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