Burned Gazpacho

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

2 slices (1-inch-thick) sourdough bread

½ cup extra-virgin olive oil, plus more

Kosher salt and freshly ground black pepper

2 pounds ripe cherry tomatoes, plus 6 for garnish

2 small Persian cucumbers (5 ounces), halved lengthwise, seeded, and roughly chopped, plus 1 small Persian cucumber, finely diced, for garnish

½ medium red onion (half roughly chopped, half minced for garnish)

¼ cup sherry or red wine vinegar, plus more

1 almond-size garlic clove, peeled

1 cup chilled plain seltzer (or filtered water)

Flaky sea salt

Note: Ingredients may have been altered from the original.

Directions at latimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer