Gazpacho Recipe

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Gazpacho

Contributed by: Melinda

This is an amazing fresh appetizer (peaks the appetite) dish that we found all over Spain. This version is similar to a Salmorejo which is a thick, yet light first course. The typical difference between Gazpacho and Salmarejo is the Gazpacho usually has more vegetables and Salmorejo has more oil. Both dishes are served with a variety of garnishes. If you can find true Spanish Olive Oil, this dish will be even better. Spanish Olive Oil is very fruity, not bitter like many Italian or American produced Olive Oils.

2 lbs fresh, tomatoes, peeled (this is the base flavor, so make sure they taste very good)
1 large yellow onion, peeled and quartered
3 cloves garlic
1 medium red pepper, seeded and quartered
2 slices stale white bread, soaked in water and wrung out
1/2 cup peeled almonds
Red Wine Vinegar
Coarse Salt
Fresh Ground Pepper
Olive Oil
1 english cucumber, peeled, seeded and chopped
Chopped, Hard cooked egg
Diced Spanish Ham (or prosciutto)

Process tomatoes, onion, garlic and bell pepper into a food process in batches.
Add bread and almonds and continue processing until smooth.
Add salt, pepper and vinegar to taste.
Drizzle on olive oil and mix.
Serve in teacups or small bowls with garnishes of cucumber, egg and ham.

This will serve 6 for a dinner party or 8-10 with other appetizers.

Questions about this recipe?