Gazpacho Recipe

How to make it

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• Prep all your stuff.
• 1. In a mortar, pound the garlic and salt until mushy. Transfer to a food processor and pulse until mushy.
• 2. Soak the bread in the juice from the tomatoes and a little water, then squeeze out as if you were making a snowball. Add the bread to the processor and pulse a couple of times until well blended. Add the tomatoes and process for 5 seconds, then pour in the olive oil while running the food processor continuously. Add the cucumber and process some more. Drizzle in the vinegar and add the egg yolk while continuing to process. Season with salt, pepper, and cumin, if desired.
• 3. Put in a sealable container & in the fridge to chill (about 3 or 4 hours).
• 4. Serve.
• 5. Transfer to a bowl and add the ice cubes. Leave in the refrigerator for several hours before serving, stirring occasionally and serve when the ice cubes have melted with a selection of garnishes.
• Garnishes (choose four or five)
• Ripe, firm tomato, finely chopped
• Green bell pepper, finely chopped
• Hard-boiled egg, shelled and finely chopped
• Cucumber, peeled, seeded, finely chopped
• Scallions, finely chopped
• Sweet onion, finely chopped
• Finely chopped fresh parsley leaves
• Freshly ground cumin seeds
• Croutons, cut small
• Paprika
• Chopped imported black olives
• Chopped imported green olives
• A few drops of red wine
• Finely chopped fresh tarragon leaves
• Pine nuts