For a California twist, blend some tangy local sourdough bread into your gazpacho and garnish it with sourdough croutons, toasted in olive oil.
Ingredients
- 1½ cups tomato juice
- 2 tbsp red wine vinegar
- 2 slices or approx. 4 ounces sourdough bread, cubed and soaked in 1 cup of cold water
- 1 medium cucumber, peeled, seeded and chopped
- ¾ pound or approx. 4 Early Girl or Campari tomatoes, chopped
- 1 red bell pepper, chopped
- 1 clove garlic, peeled and chopped
- ½ tsp sea salt
- ⅓ cup extra-virgin olive oil
- 1 slice sourdough bread, cut into ¼-inch cubes
- 1 tbsp extra-virgin olive oil, plus more for drizzling
- 1 pinch sea salt
- Black pepper
- Crumbled goat cheese and fresh herbs, optional additions
Instructions
Sourdough Tomato Gazpacho
Serves 4
1. Combine all of the gazpacho ingredients except for the olive oil in a blender, in the order listed. Blend at high speed for about 1 minute, until smooth.
2. Turn speed down to medium and add the olive oil in a thin stream. Turn off once blended. Taste for seasoning, adding more salt if you like.
3. Chill the gazpacho for at least 2 hours, and up to overnight.
4. To make the croutons, toss the cubed sourdough with the olive oil and salt. Spread out the croutons evenly on a toaster baking sheet or in a skillet over medium heat and toast for about 5 minutes, until golden brown.
5. When you’re ready to serve the gazpacho, pour it into bowls and top each bowl with croutons, black pepper and a drizzle of olive oil.
This recipe was originally featured in Edible Silicon Valley Digital Edition issue 30
