When my husband and I went to Miami back in June we stayed in the amazing SLS Hotel, while we were there we had dinner at The Bazaar and experienced the most amazing gazpacho of all gazpacho’s (trust me I have had A LOT). While I wish I can take credit for this recipe I absolutely can not, this is the brilliance of chef Jose Andres and I have been searching all over for this recipe and thrilled I have finally found it and can share it all with you, I hope you enjoy it as much as we did.
- 1.5- Cucumbers, 1 peeled, seeded and chopped and 1/2 sliced into ribbons with a vegetable peeler
- 1- Red Bell Pepper
- 3lbs- Ripe Plum Tomatoes (diced)
- 3-Garlic Cloves (diced)
- ¼ cup - Sherry Vinegar
- ½ cup- Sherry
- 1 cup-Extra-Virgin Olive Oil
- 2- 1-inch thick slices of Gluten Free Bread or Grain Bread
1. Place the chopped cucumber, bell pepper, tomatoes, garlic, sherry, sherry vinegar,¾ cup of olive oil and 2 cups of water in a food processor or blender and puree until the mixture becomes a thick, reddish-pink liquid. (You may have to do this in batches depending on the size of your blender or food processor.)
2. Strain the soup into a pitcher and refrigerate until chilled, about 30 minutes.
3. Preheat your oven to 450F.
Make croutons: Cut the bread into 1-inch cubes, toss the cubes with 2 tablespoons of olive oil and baking them on a baking sheet on the middle rack until golden brown, about 7 minutes.
4. Place a few croutons and a few cucumber ribbons into the bowl and pour the gazpacho over top. Drizzle with the remaining oil and adjust the seasoning with sea salt, to taste.