Summer Tomato Gazpacho

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
Serves 6-8

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.

Visit Chef Andreas' Website for more recipes, photos, ideas and more!

The Best Fondue

  • 1 garlic clove, halved crosswise
  • 1/2 cup to 1 cup good dry white wine or hard cider
  • 1 tablespoon cornstarch
  • 2 teaspoons kirsch
  • One pound of great cheeses from Switzerland, such as
  • 1/3 lb Fontina val d'Aosta, shredded; 1/3 lb Gruyère , shredded;1/3 lb 'Wild Card' cheese of your choice, shredded

(We like one of the cheeses to be a work-horse- Fontina- one to be nutty- Gruyere and one to be a bit unusual or smelly.

Suggested accompaniments; cubes of French bread, prepared sausages, cornichon, boiled or roasted potatoes.

Shred the cheeses.  Rub inside of a 4-quart fondue pot with the cut sides of garlic, add wine or cider to pot and bring just to a simmer over medium low heat on your stovetop.

Stir together cornstarch and kirsch in a cup.

Gradually add the cheese to the pot and cook, stirring constantly in a zigzag pattern to prevent cheese from balling up, until cheese is just melted and creamy (do not let it boil). Stir cornstarch mixture again and add it to the fondue.  Continue to simmer, stirring the fondue until it becomes thick, 5 to 8 minutes.

Transfer to fondue pot set over a flame and serve with your accompaniments for dipping.

Makes 6 servings.

Background photo courtesy of Michele