Fresh Summer Andalusian Gazpacho
Provided by: Chef Dawn Sieber, The Art Institute of Jacksonville
1 cup seedless cucumber, cubed
1 cup organic green or red grapes
3 cups fresh summer garden tomatoes, seeded
1 cup day old bread cubes
Ice water
1 orange/zested and juiced
2 tbs sherry vinegar
1 clove garlic
1 sweet red pepper
2 tbs blanched almonds
2 sprigs fresh sweet garden herbs / basil, mint
3 tbs extra virgin olive oil
To taste: kosher salt and crushed black pepper
Method:
Soak the bread in ice water for 10-20 minutes. Crush or zest the garlic or pound in a mortar and pestle. Add tomatoes, pepper, grapes, cucumber, orange juice, and a few tablespoons of water to food processor or blender and puree with garlic and almonds. Add wet bread cubes and puree again. Add sherry vinegar, olive oil, salt & pepper, a pinch of orange zest and a handful of fresh herbs adjusting flavors to taste.
First Coast News