Dinner Tonight: Alice Waters' Gazpacho 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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!