I tried a lot of gazpacho recipes, and this one is by far my favorite.
The soup is very refreshing, and is a good way to start a meal when entertaining, as a main dish on a hot summer evening or any time of the year in Miami… it’s always hot here! (help!! hahahaha). The soup has a gorgeous color, a smooth texture and a happy aroma, full of vitamin and sun! The garnish adds a little crunch to the dish… If you plan in advance, it’s a good idea to make this recipe a day ahead, and let the flavors develop overnight in the fridge.
For the green chili, I use half of a jalapeño. I just like the gazpacho to have a little kick of heat, but not to be really spicy,… I remove the central vein (white membrane) and the seeds to reduce the heat intensity... Make sure to wash your hands thoroughly after manipulating the jalapeño.

To seed the cucumber, cut it lengthwise, and use a spoon to scoop out the seeds…
The original recipe calls for red onions for the garnish, I find it to strong and replaced it with green onions. Feel free to use the kind you prefer.



Adapted from The Food of Spain. A journey for food lovers
Serves 4

2 slices day-old white crusty bread, crusts removed, broken into pieces
1 kg (2 lb 4 oz) vine-ripened tomatoes, peeled, seeded and chopped
1 red capsicum, seeded roughly chopped
2 garlic cloves, chopped
½ small green chili, chopped (optional)
1 teaspoon granulated sugar
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil

for the garnish
½ Lebanese (short/small) cucumber, seeded, finely chopped
½ orange capsicum, seeded and finely diced
½ yellow capsicum, seeded and finely diced
2 green onions, finely chopped

Scale and prep all the ingredients.
You will need a small bowl and a food processor.

Soak the bread in cold water for 5 minutes. Squeeze out any excess liquid.
In the food processor, put the bread, tomato, capsicum, garlic, chili (if using), sugar and vinegar. Process until all the ingredients are well combined and the texture is smooth.
With the food processor still “on”, gradually add the olive oil through the processor’s top feed tube. Keep the motor running until the gazpacho has a smooth and creamy consistency. Taste and season with salt and pepper. Refrigerate for at least a few hours, preferably overnight so the flavors develop.

For the garnish, mix together the diced ingredients, and reserve in a small serving bowl. Refrigerate until ready to serve.

Serve the chilled gazpacho into individual soup bowls and top with a little bit of the garnish.