José Andrés’ gazpacho from Jaleo Las Vegas is a classic chilled Spanish soup made with tomatoes, cucumbers, peppers and bread. The dish is so popular it actually got reinterpreted and bottled as a to-go item at José’s new fast-casual concept Beefsteak in Washington DC.
For the soup:
- 1 cucumber, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 3 pounds ripe plum tomatoes, chopped
- 2 cloves garlic
- ¼ cup Sherry vinegar
- ¼ Oloroso Sherry, or Sherry vinegar if unavailable
- ¾ cup extra-virgin olive oil, preferably Spanish
- Combine the cucumber, pepper, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups water in a food processor or blender.
- Work in batches if necessary. Purée the ingredients until everything is well blended into a thick pink liquid.
- Pour the gazpacho through a medium-hole strainer into a pitcher.
- Refrigerate for 30 minutes.
For the garnish
- Two 1-inch thick slices of rustic bread
- ¼ cup extra-virgin olive oil, preferably Spanish
- ½ cucumber
- 12 cherry tomatoes, halved
- Sea salt, to taste
- Preheat the oven to 400 degrees Fahrenheit. Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of olive oil. Spread the bread cubes on a baking sheet and bake on the middle rack until golden brown, about 5 minutes. Set the croutons aside to cool.
- When you are ready to serve the gazpacho, slice the cucumber into ribbons using a vegetable peeler. Put a few croutons, cherry tomato halves, and cucumber ribbons into each bowl and pour the gazpacho over them. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with salt.
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