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Garden Gazpacho
Ingredients
- Eight slices from 1 baguette
- 2 ¼ -2 ½ lb Tomatoes
- 1 large clove garlic
- ½ teaspoon Minced serrano pepper (seeds and ribs optional to control/add heat)
- 1/3 cup chopped cilantro stems and leaves, plus 1 tsp. chopped leaves
- Salt
- 4 tablespoons olive oil
- 1 small cucumber, peeled, seeded, roughly chopped (about ½ c.)
- 1 small red bell pepper, grill-roasted, peeled, seeded, roughly chopped (½ c.)
- 1 ½ teaspoons Balsamic vinegar
- 16 Cherry tomatoes, various colors, quartered
- 1-2 tablespoons thinly sliced scallions (green part only)
Instructions
- Remove the crusts from 4 of the baguette slices and rip into pieces.
- Core the tomatoes and cut them in half crosswise to seed over a strainer, capturing the tomato liquid (to potentially thin gazpacho later). Roughly chop the tomatoes and measure out 3 packed cups. (Save extra tomatoes for salads)
- Put the garlic, serrano, 1/3 c. cilantro, ¼ tsp. salt, 1 T olive oil in a Vitamix or a blender. Blend on high, stopping to scrape the container, until well chopped. Add the tomatoes, cucumbers, roasted red pepper, balsamic vinegar, 3 T olive oil, ¼ tsp. salt and ½ c. of the ripped baguette pieces.
- Blend for 2 full min. until very smooth and a bit frothy.
- Season to taste. If soup seems too thick, add some of the reserved tomato liquid and blend again.
- Chill until very cold. (2 hours)
- Combine the cherry tomatoes, scallions, the 1 tsp. chopped cilantro, a pinch of salt and 1 tsp. olive oil. Toss the salsa well.
- Cut the remaining baguette slices into cubes, toss in olive oil and sprinkle with salt. Brown in a skillet until golden brown. Set aside.
- To serve, ladle cold gazpacho into small bowls or cups, garnish with croutons and salsa.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/