Classic Gazpacho

🍽️ Yield: 4 servings

Ingredients

Classic gazapcho

  • 2 large red heirloom tomatoes, roughly chopped, cored
  • 1 medium cucumber, peeled, deseeded, roughly chopped
  • 1 green bell pepper, deseeded, roughly chopped
  • 1 cubanelle pepper, deseeded, roughly chopped
  • ½ small red onion, roughly chopped
  • 2 cloves of garlic, germ removed
  • 2 slices sourdough bread, without the crust
  • 1 tablespoon sherry vinegar
  • ¼ cup of olive oil

Garnish

  • 4 red and yellow cherry tomatoes,sliced into coins
  • 2 red cherry tomato, halved
  • 12 cucumber ribbons
  • Deseeded and brunoised cucumber
  • 4 basil leaves, chiffonaded
  • 1/4 cup Parmesan cheese, finely grated
  • Olive oil, as needed

Preparation

Classic gazpacho

    1. Cut off two slices of sourdough bread, soak them in a bowl of cold water for 10 minutes. Squeeze out the excess water.

    2. Add tomatoes, cucumber, peppers, onion, garlic, and bread to a blender cup, starting with the tomatoes. Blend until fully combined. Slowly drizzle in the olive oil to emulsify.

    3. Pass through a strainer into a non-reactive bowl. Chill for at least 2 hours, ideally overnight

    Garnish

      1. Prepare the cherry tomatoes as directed. Quarter a cucumber lengthwise, peel into ribbons, remove seeds, and roll into curls. Brunoise remaining cucumber flesh. Prepare basil.

      2. Preheat oven to 400ºF. Arrange Parmesan in 4 rows, 1 inch x 8 inches. Bake 5–7 minutes until golden. Cool briefly, loosen, and transfer to a rack.

      To serve

        1. Ladle chilled gazpacho into a shallow bowl.

        2. Fan out the tomato coins. Top with three small heaps of brunoised cucumber. Arrange three cucumber ribbons beside the heaps of brunoised cucumber.Place a halved cherry tomato in the middle.

        3. Finish with basil chiffonade and a drizzle of olive oil around the tomato and cucumber.

        4. Place a Parmesan tuile at an angle at the far end of the bowl.