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Gazpacho

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
9 ounces (266 milliliters)

Recipe ID
C00014

Ingredients
US standard
Metric
French bread crust removed, sliced ½ inch (1.27 centimeters) thick
12 slices
12 slices
Olive oil
4 ounces
118 milliliters
Tomato concassé, 4 ounces (115 grams), diced brunoise, the rest just a rough cut
2 ½ pounds
1018 grams
Cucumber peeled, seeded, 4 ounces diced brunoise, the rest a rough cut (115 grams)
3 each
3 each
Green bell peppers seeded, 4 ounces (115 grams) diced brunoise, the rest a rough cut
1 ¼ pounds
566 grams
Onion peeled, ½ inch (1.27 centimeters) thick rough cut
4 ounces
115 grams
Garlic cloves peeled, chopped
6 each
6 each
Extra virgin olive oil
5 ounces
148 milliliters
Tomato juice
As needed
As needed
Sherry vinegar
5 ounces
148 milliliters
Salt
To taste
To taste
Black pepper freshly ground
To taste
To taste
Worcestershire sauce
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Crumble 8 slices or ¼ loaf of the French bread into a bowl. Add enough water to just moisten the bread, let it stand for about 15 minutes.
  3. Cut the remaining bread into ½ inch, square croutons, toss lightly with olive oil and bake in a preheated 375°F (190°C) oven until crisp and golden brown.
  4. Set the 4 ounces (115 grams) of the brunoise tomato concassé, cucumber and green peppers aside for the garnish.
  5. Place the rough cut tomatoes, cucumber and green peppers, along with the onions, garlic and moistened bread in the food processor, a large holed/grinder attachments work nicely, and purée the mixture. With the grinder running, pour the olive oil into the purée in a slow, steady stream. If necessary, add tomato juice to achieve the proper consistency.
  6. Add the sherry vinegar, taste; add salt and pepper to taste. Chill until cold. After chilling, taste and adjust the seasonings as needed. Add Worcestershire sauce, if desired.
  7. Serve in cups or attractive glass bowls, garnished with croutons and the reserves of brunoise of vegetables. Drizzle with extra virgin olive oil if desired.