The well-known, Spanish Chef Jose Andreas is one of our favorite cooks! His recipes are flawless and we love being inspired by the cuisine of Spain and all it's porky, cheesy, tapa goodness. We use Chef Andreas' Gazpacho recipe this time of year as our soup option here at The Truffle Table. Here's the recipe:
Andalucian cold tomato soup
For the soup:
- 1 cucumber, peeled, seeded and chopped
- 1 green bell pepper, seeded and diced
- 3 pounds ripe plum tomatoes, diced
- 2 garlic cloves, peeled
- ¼ cup sherry vinegar
- ½ cup Oloroso sherry
- ¾ cup Spanish extra-virgin olive oil
For the garnish:
- 2 1 inch-thick slices rustic bread
- ¼ cup Spanish extra-virgin olive oil
- ½ cucumber, diced
- ½ green bell pepper, seeded and diced
- ½ red bell pepper, seeded and diced
- Sea salt to taste
To make the soup, combine the cucumbers, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water in a food processor or blender. Puree the ingredients until everything is well blended into a thick pink liquid. Pour the gazpacho through a mediumhole strainer into a pitcher.
Refrigerate for about 30 minutes.
For the garnish: Preheat oven to 450˚F. Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and bake on the middle rack until golden brown, about 7 minutes. Set the croutons aside to cool.
To serve, pour the chilled soup into cups or bowls. Top with croutons, cucumbers and peppers. Sprinkle with salt and drizzle with the remaining 2 tablespoons of olive oil.