A fresh and simple classic by Alvaro Ramos of Tomatito
When we hit Chef Alvaro Ramos of Tomatito up for a recipe we didn't even want to turn on the stove. He obliged by sharing his mother's recipe for gazpacho. Here's how to make it.
Pictured here is all you will need: two *tomatoes, two white onions two cucumbers, one and a half green bell peppers, two cloves of garlic, 100g of sliced bread, olive oil, red wine vinegar, salt, cumin, and ice cubes. *Alvaro says you can also improvise and substitute the tomatoes for watermelon, which sounds delicious.
Start by cutting your vegetables. No need to worry about uniformly sized chunks. Don't worry about tomato seeds and skin either. This is all going into a food processor, so it doesn't really matter. Also, be sure to set aside a small portion of tomato to dice up. You'll need it for a garnish later.
The same goes for the onion. Cut it into chunks, but reserve a small amount to dice and use later.
And the peppers...
You'll want to cut most of the skin off the cucumbers.
Then cut them in half lengthwise, scrape out the seeds with a spoon, and then, again, cut them into chunks, setting aside a small portion to dice up for later.
Peel two cloves of garlic.
Slice them in half, taking care to remove the little stem sprout in the middle.
When everything is cut into pieces, it's time to combine the ingredients into a large bowl.
Then add the seasoning: two teaspoons of salt.
About one teaspoon of cumin powder.
About a quarter cup of olive oil.
Roughly the same amount of red wine vinegar.
And finally, toss in the ice cubes.
Give the the whole thing a stir and then let it sit for about 10 minutes.
After that, move the contents to your food processor.
Purée it at high speed until smooth.
Then drain the soup through a sieve.
Toss into a bowl or cup those diced vegetables you set aside earlier.
Add the soup, maybe a little extra salt to taste.
Drizzle with olive oil.
Serve and enjoy.
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