*Adapted from this recipe by Jose Andres
Here is a favorite summer recipe for tomato lovers. It is easy, refreshing, brightly flavored and elegant. In place of garlic I use the wonderful Lebanese Garlic Spread Toum, specifically my friend Cosette’s Toum, and you can find her recipe linked in the ingredients below. Enjoy!
- FOR THE GAZPACHO
- 2 lbs tomatoes, cut into medium sized chunks
- 1 medium cucumber, peeled, seeded and chopped into medium sized pieces
- 1/2 green bell pepper, seeded and coarsely chopped
- 1 Tbsp Toum (this is my wonderful friend Cosette’s versatile Lebanese garlic spread recipe. I use it in everything that calls for garlic) or 1 clove garlic
- 2 tablespoons Spanish sherry vinegar
- 3/4 cup Spanish extra-virgin olive oil
- 1 1/2 tsp. kosher salt
- OPTIONAL GARNISH
- Baguette, sliced rustic white or whole grain bread, griddled in a skillet with olive oil or brushed with olive oil and broiled. My favorite way with the bread is to roughly tear into chunks, coat in olive oil and toast briefly.
- 12 cherry tomatoes, halved or quartered
- 2 tablespoons finely chopped shallot
- 1 tablespoon Spanish sherry vinegar
- 3 tablespoons Spanish extra-virgin olive oil
- handful chives, snipped
- handful dill, snipped
- Coarse sea salt
For the gazpacho: Add tomatoes, cucumber, green bell pepper, toum and vinegar to blender or food processor; puree for 1 - 2 minutes until very smooth. Taste and add more vinegar as needed.
Add olive oil and the kosher salt (to taste, starting with 1 tsp). Puree again very briefly until the oil is evenly incorporated. Taste again and add salt if necessary. Transfer to a container and refrigerate for 30 minutes to overnight.
For the optional garnishes: Divide the croutons, cherry tomatoes, and shallot among individual bowls.
At the table, pour the chilled gazpacho over garnishes, if using, or divide the gazpacho among the bowls. Add snipped herbs over top. Drizzle with sherry vinegar and the oil. Season lightly with sea salt and serve !