What's Pressoir Cooking? Gazpacho

September 29, 2021

by Jaime Dutton

A simple pleasure of summer is a cold glass of gazpacho, but I like to stretch that enjoyment into early fall for as long as I can with the last of the late harvest tomatoes that come off the vines. Settling into our year living in Madrid, I realize that the amount of gazpacho consumed here is astounding. It’s everywhere - bars, cafes, super markets, gas stations, and it is always delicious. A satisfying and healthy sip of vegetables, like the original juice diet before it was a thing - well maybe not, as there is the addition of bread and olive oil.

Enjoy anytime, or at the start of a meal, paired with a bright verdejo or a Blanc de Blancs Champagne, to stand up to all the acidity from the vinegar and tomatoes.

Recipe:

2 lbs ripe tomatoes, cored and chunked (I don’t mind the seeds and skin on, but if you want to take the time, you can get rid of both)

1 small green pepper, seeded and chunked

1 med/large cucumber, seeded, peeled and chunked

1 small sweet onion, chunked

1 clove garlic

1/4 tsp cumin

1 tsp sherry vinegar

pinch of salt

1/3 cup olive oil

1/2 stale baguette soaked in 1/2 cup water or more as needed so that it is soft

Put everything in a large bowl and toss. Blend well in batches until smooth, add a little water if needs to be thinned out. Combine into a large serving bowl and taste. Chill in the fridge for flavors to meld for at least a few hours before serving.

Garnish with chopped green pepper, onion, red pepper, croutons, etc.