July 13th, 2013 at 11:09 pm by Patrick

I’d always thought that authentic gazpacho required blending that Mediterranean staple, stale bread, but not according to José Andrés. His incredibly simple, purist gazpacho calls for just tomatoes, cucumber, green pepper, a garlic clove, sherry vinegar, olive oil and salt.

I added half a fresh jalapeno, helped out our still somewhat pallid NYC tomatoes with some San Marzano juice, and omitted his elaborate garnish, substituting a slice of avocado. I like some chunkiness & pulp, so didn’t bother to strain. His tips for tasting at key steps are essential.

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One Response to “Gazpacho”

  1. Danny Says:

    This gazpacho looks positively delicious. For the garnish, though, I would substitute some cilantro, given that the avocado’s mild taste wouldn’t add much to the dish.

    I’m not a cook or anything. Just sayin’. Good night.