Traditional Gazpacho - Tomato Week Part 2
By: Sheri Wetherell
Published: July 29, 2008

Not long ago I posted a recipe for a chunky California-style gazpacho. It was such a hit that I thought I'd share with you a more traditional, but just as delicious, recipe.
Allow me to take you on a little trip to Spain...
Gazpacho
The following recipe is adapted from the famous Spanish cookbook 1080 Recipes.
2 1/4 pounds ripe tomatoes, peeled, seeded, and coarsely chopped
	1/4 onion, coarsely chopped
	1 small cucumber, peeled and coarsely chopped
	1/2 small green bell pepper, seeded and coarsely chopped, plus a little extra for garnish
	4 1/2 cups bread crumbs
	3/4 cup olive oil
	2 tablespoons white wine vinegar
	Salt and fresh ground pepper
Put the tomato, onion, cucumber, bell pepper, bread crumbs, oil, and vinegar into a food processor or blender and process until smooth. If the mixture is too thick, then add a bit of cold water. Transfer to a bowl, cover with plastic wrap, and refrigerate until fully chilled (about 2 hours).
Season to taste with salt and pepper, and garnish with a bit of diced green bell peppers and tomato. A drizzle of a good quality extra virgin olive oil is quite nice too.
Serves 4-6
How easy was that! Enjoy!

Comments:
Leif erik Sundstrom
July 29, 2008

That looks great!  However, I had quite a few gazpachos in spain that included sherry in the mix, and I make it this way at home.  I recommend giving it a try.
Still, looks awesome!
Leif
tastevin.typepad.com
Randy Ksar

This definitely reminds me of Spain .Thanks for sharing and I'll try it out this weekend.