Recipe for: Traditional Gazpacho
|4||large tomatoes (vine-ripe or beefsteak), diced|
|3||garlic cloves, peeled|
|1||large cucumber, peeled, seeded, and diced|
|1||red onion, diced|
|1||red bell pepper, seeded and diced|
|1||green bell pepper, seeded and diced|
|3 or 4 1-inch-thick slices||French or Italian bread, cubed|
|¼ cup||red wine vinegar|
|¼ cup||olive oil|
|¼ cup olive oil ½ to ¾ cup||water|
|2 tsp||kosher salt|
|3 tsp||freshly cracked black pepper|
|½ lb.||Portuguese sausage, sliced|
1. In food processor or blender, add diced tomatoes, garlic, cucumber, red onion, red bell pepper, green bell pepper, diced bread, red wine vinegar, olive oil, water, salt, and pepper. Pulse, and purée until completely smooth. Taste, and season accordingly. Pour puréed gazpacho into large bowl. Cover with plastic wrap; store in fridge for at least two hours (six hours will get you better flavor).
2. Heat heavy skillet over medium-high heat. Add splash of oil, and arrange sausage slices in single layer. Cook, untouched, for four minutes or until charred on the one side. Flip once, and cook for another three minutes. Transfer to plate and allow to cool slightly.
3. Serve gazpacho cold with browned sausage and sliced avocado on top, along with crusty bread or croutons.