In honor of National Gazpacho Aficionado Month, NBC Latino presented three recipes to whet the appetites of gazpacho lovers. Along with a classic recipe, they also put together recipes for white gazpacho (ajo blanco) and garlic croutons to serve alongside. Try out the recipes here.
From NBC Latino:
Classic tomato gazpacho
This simple gazpacho allows the flavors of fresh tomato to truly shine and is made special with the classic toppings of diced cucumber, garlic croutons, hard boiled egg and scallions.
4 slices of thick, crusty bread with the crusts removed (Portugese or Italian bread work well)
1 cup water
2 pounds tomatoes, coarsely chopped
2 green peppers, coarsely chopped
1 medium cucumber, peeled and coarsely chopped
1 medium Spanish onion, coarsely chopped
5 large cloves of garlic, peeled
1/2 cup mild Spanish extra virgin olive oil
6 tablespoons white wine vinegar
2 tablespoons sherry vinegar
1 1/2 cups cold water
Salt
Optional: Finely-chopped tomato, green pepper, cucumber, hard-boiled egg, garlic croutons (recipe below) and/or scallions.
1. Soak bread in water and squeeze dry; set aside. Place tomatoes, peppers, cucumber, onion, garlic, bread and water in a blender or food processor with olive oil and vinegars.
2. Blend until completely smooth and pass through a fine strainer in a bowl, using a spoon to extract as much liquid as possible from the mixture. Add salt to taste and chill before serving. Serve in bowls with toppings on the side to garnish to taste. Makes 6 to 8 servings.
(Photo by www.worththewhisk.com)
