The World's Best Gazpacho

Sara again! The best gazpacho I've ever had is at The Bazaar at the SLS Hotel in Beverly Hills. Chef Jose Andres of Spain simply kicks ass at this way-overpriced tapas restaurant in the lobby of this trendy hotel. Suffice it to say, I immediately ran home and hunted down the recipe and made batches upon batches. I shared with our NR group a few months back and it's been hit after hit ever since! So I wanted to share...

Most important thing to note here is the specific ingredients. Ripe plum (Roma) tomatoes, sherry vinegar (vinagre de Jerez) and Spanish olive oil really make this super-easy recipe super-tasty. The vinegar and oil can be hard to hunt down, but I've found both at Whole Foods.

Also to note, I've never made the garnish from this recipe. I stick with the soup and usually double the recipe because it keeps really well. But if you're having a dinner party, the presentation with the garnish is gorgeous (at the restaurant at least!).

I recommend a large food processor (8 cups at least, especially if doubling) and a big strainer, and be sure you have two or three big bowls and at least a two-liter pitcher on hand.

Gazpacho al Estilo de Tichi (from The Washington Post)
Sherry vinegar lends a robust kick to this summer favorite. At Jaleo, chef Jose Andres offers gazpacho as a soup; at home, he keeps it on hand as a refreshing alternative to soft drinks.

4 main-course servings or 8 first-course servings

206 calories, 21g fat, 3g saturated fat, 0mg cholesterol, 297mg sodium, 6g carbohydrates, 2g dietary fiber, n/a sugar, 1g protein.

Ingredients

For the gazpacho

• 10 (2 pounds) plum tomatoes, quartered
• 1 medium cucumber, peeled and cut into chunks
• 1/2 green bell pepper, coarsely chopped
• 1 clove garlic (I've used up to an entire head of elephant garlic, so don't be shy!)
• 2-4 tablespoons sherry vinegar, or more to taste
• 1/2 cup water
• 3/4 cup extra-virgin olive oil, preferably Spanish
• 1 to 2 teaspoon salt

For the garnish

• 3 tablespoons extra-virgin olive oil, preferably Spanish
• 1 slice rustic white bread
• 12 cherry tomatoes, halved (or quartered if large)
• 1 medium cucumber, peeled and cut into 1/2-inch cubes
• 4 pearl onions, quartered and separated into segments
• 1 tablespoon sherry vinegar
• Sea salt
• 4 chives, cut into 1-inch pieces

Directions

For the gazpacho: In a blender or food processor, add the tomatoes, cucumber, green bell pepper, garlic, sherry vinegar and water and blend until the mixture becomes a thick liquid. Taste for acidity (this will vary with the sweetness of the tomatoes) and add more vinegar if necessary (I usually add another 2 tbsp at least). Add the oil and salt. Blend again briefly to thoroughly incorporate the oil. Pour through a fine-mesh strainer into a pitcher or large bowl. Cover and refrigerate until cool, at least 30 minutes.

For the garnish: Meanwhile, in a small saute pan over medium-high heat, add 1 tablespoon of the oil. When it is shimmering, add the bread and cook until golden on both sides, about 2 minutes. Break the bread into small pieces to form about 16 croutons and set aside.

To assemble the soup, distribute the croutons, cherry tomatoes, cucumber and onions evenly among the bowls and drizzle with sherry vinegar and the remaining olive oil. Sprinkle with sea salt and chives. At the table, pour the chilled gazpacho over the garnish. Serve immediately.

Recipe Source
Adapted from "Tapas: A Taste of Spain in America," by Jose Andres (Clarkson Potter, 2005, $35).