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2024-04-28 02:22:39
Martha's Vineyard Magazine | Andalusian Gazpacho with Sungold Salsa & Grilled Croutons
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If you think you don’t like gazpacho, I beg you to try this version, which is inspired by the pureed style of gazpacho that originated in the Andalusia region of Spain. In addition to ripe tomatoes, cucumbers, olive oil, bread, and garlic, my version has a roasted pepper which adds a little bit of roasty-toasty depth to the bright flavors. Cilantro, serranos, and a bit of balsamic kick things up a notch, and the blender assures a lovely texture.
You’ll need time for chilling the soup; it can be made a day ahead. It should be served very cold. Don’t forget the garnishes for the contrasting textures.
Beefsteak tomatoes vary a lot in size, be sure to use the final measurement of 3 cups chopped in the recipe. Don’t be tempted to use more than 3 cups, though, or the proportions will be out of whack.
This recipe was originally published in Fresh From the Farm: A Year in Recipes and Stories, by Susie Middleton
You’ll need time for chilling the soup; it can be made a day ahead. It should be served very cold. Don’t forget the garnishes for the contrasting textures.
Beefsteak tomatoes vary a lot in size, be sure to use the final measurement of 3 cups chopped in the recipe. Don’t be tempted to use more than 3 cups, though, or the proportions will be out of whack.
This recipe was originally published in Fresh From the Farm: A Year in Recipes and Stories, by Susie Middleton
Ingredients
- 8 slices baguette (about ¾-inch thick)
- 2 to 2 ½ pounds beefsteak tomatoes
- 1 large clove garlic
- ½ teaspoon minced Serrano peppers (seeds and ribs included)
- ⅓ cup plus 1 teaspoon chopped cilantro
- Kosher salt
- 4 tablespoons olive oil, more for salsa and croutons
- 1 cucumber (about 8 ounces), peeled, seeded, and thickly sliced
- 1 red bell pepper, roasted, peeled, seeded, and roughly chopped (to yield about ½ cup)
- 1 ½ teaspoons balsamic vinegar, more for salsa
- 16 Sungold or other orange cherry tomatoes, cut into quarters
- 1 to 2 tablespoons thinly sliced scallions (green parts)
Steps
Directions at mvmagazine.com
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