Dinner Tonight: Alice Waters' Gazpacho Recipe Recipe

Name: Dinner Tonight: Alice Waters' Gazpacho Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dried ancho chile, stemmed and soaked in warm water for 15 minutes; 2 cloves garlic, roughly chopped; 2 cups crustless crusty bread; 5 pounds tomatoes, cut in half horizontally; 1/4 cup olive oil; salt to taste; 1/2 pound cherry tomatoes, halved; 1 cucumber, peeled and diced; 1/2 red onion, diced; handful each of chopped chervil and basil; 2 tablespoons red wine vinegar; 1/4 cup olive oil; salt and pepper to taste

Servings: persons

1 dried ancho chile, stemmed and soaked in warm water for 15 minutes
2 cloves garlic, roughly chopped
2 cups crustless crusty bread
5 pounds tomatoes, cut in half horizontally
1/4 cup olive oil
salt to taste
1/2 pound cherry tomatoes, halved
1 cucumber, peeled and diced
1/2 red onion, diced
handful each of chopped chervil and basil
2 tablespoons red wine vinegar
1/4 cup olive oil
salt and pepper to taste

1
In a mortar and pestle, pound the reconstituted ancho chile into a paste, then scrape out and set aside. Add the garlic and a pinch of salt to the mortar and pound into a paste. Soak the bread in cold water for 2 minutes, then squeeze out the water and add that to the garlic. Mash it all together until smooth. (Alternatively, you could do it in a food processor).
2
Grate the cut sides of the tomatoes on the medium holes of a box grater into a large bowl until only the skins are left; discard the skins. Stir in the bread paste and add the chile puree to taste (this allows you to control the spiciness). Add 1/4 cup of olive oil and salt to taste, then chill in the refrigerator.
3
In the meantime, mix together the remaining ingredients to create a relish. Divide the soup among bowls and top each with a generous spoonful of relish.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 dried ancho chile, stemmed and soaked in warm water for 15 minutes, 2 cloves garlic, roughly chopped, 2 cups crustless crusty bread, 5 pounds tomatoes, cut in half horizontally, and more.

Yes, Dinner Tonight: Alice Waters' Gazpacho Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Alice Waters' Gazpacho Recipe

How did you like this recipe?

Frequently Asked Questions