- 3 pounds ripe tomatoes, coarsely chopped
- 1 large cucumber, peeled, seeded, and coarsely chopped
- 1 large red bell pepper, cored, seeded, and coarsely chopped
- 1 medium red onion, coarsely chopped
- 1 tablespoon finely chopped garlic
- 1 serrano chile, seeded and coarsely chopped
- 2-1/2 teaspoons kosher salt
- 2 slices white bread, crusts removed, torn into small pieces
- ½ cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- Place the tomatoes, cucumbers, red bell peppers, onion, garlic, and serrano chile in a 4-quart container. Add 2-1/2 teaspoons kosher salt and toss to combine. Add the bread pieces and toss again. Allow ingredients to macerate at least 30 minutes.
- Puree the tomato mixture in a blender in two batches. For each batch, blend for 30 seconds, then drizzle in ¼ cup olive oil with motor running. Blend until completely smooth, then transfer each batch to a 4-quart container. Stir in vinegar, black pepper, and ½ teaspoon kosher salt. Taste and add additional salt and pepper, if necessary, to taste. Chill completely in refrigerator, and serve cold.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2013/08/08/spicy-gazpacho/
3.1.09