Jose Andres says he married his wife because of this recipe. I knew it would be good. It is a bit fussier than other Gazpacho recipes i have made but we really loved this. I was wondering if it was really necessary to strain the solids from the liquid but after eating it I was glad that I did. This was very satisfying and filling. My tomatoes were not all red so the soup itself came out in this lovely "salmon color". I used some tomatoes from my garden...I decided to add a few little basil leaves as they looked pretty when I was out cutting my chives.
I think you can take liberties with this recipe and still have it come out perfectly. Even my kids loved it...It was perfect for the 100* weather we have been having.A lovely lunch or appetizer...I think I will make this version again and again...I used some red pepper in the garnish as I had some that needed to be used. I also did not have any pearl onions so I used a shallot.
Gazpacho al Estilo de Tichi
José's tips: If you want to be original, buy yellow or even green tomatoes. You’ll surprise your guests. Also, if you want to save time, you can simplify the garnish immensely: just use a few cubes of cucumber, tomato, and green pepper
|Gazpacho al Estilo de Tichi (Tichi's Gazpacho)|
The Washington Post, August 9, 2006
Sherry vinegar lends a robust kick to this summer favorite. At Jaleo, chef Jose Andres offers gazpacho as a soup; at home, he keeps it on hand as a refreshing alternative to soft drinks.
4 main-course servings or 8 first-course servings
For the gazpacho
* • 10 (2 pounds) plum tomatoes, quartered
* • 1 medium cucumber, peeled and cut into chunks
* • 1/2 green bell pepper, coarsely chopped
* • 1 clove garlic
* • 2 tablespoons sherry vinegar, or more to taste
* • 1/2 cup water
* • 3/4 cup extra-virgin olive oil, preferably Spanish
* • 1 to 2 teaspoon salt
For the garnish
* • 3 tablespoons extra-virgin olive oil, preferably Spanish
* • 1 slice rustic white bread
* • 12 cherry tomatoes, halved (or quartered if large)
* • 1 medium cucumber, peeled and cut into 1/2-inch cubes
* • 4 pearl onions, quartered and separated into segments
* • 1 tablespoon sherry vinegar
* • Sea salt
* • 4 chives, cut into 1-inch pieces
For the gazpacho: In a blender or food processor, add the tomatoes, cucumber, green bell pepper, garlic, sherry vinegar and water and blend until the mixture becomes a thick liquid. Taste for acidity (this will vary with the sweetness of the tomatoes) and add more vinegar if necessary. Add the oil and salt. Blend again briefly to thoroughly incorporate the oil. Pour through a fine-mesh strainer into a pitcher or large bowl. Cover and refrigerate until cool, at least 30 minutes.
For the garnish: Meanwhile, in a small saute pan over medium-high heat, add 1 tablespoon of the oil. When it is shimmering, add the bread and cook until golden on both sides, about 2 minutes. Break the bread into small pieces to form about 16 croutons and set aside.
To assemble the soup, distribute the croutons, cherry tomatoes, cucumber and onions evenly among the bowls and drizzle with sherry vinegar and the remaining olive oil. Sprinkle with sea salt and chives. At the table, pour the chilled gazpacho over the garnish. Serve immediately.