Gazpacho with Cilantro Oil

Name: Gazpacho with Cilantro Oil
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 larges cucumber, peeled and finely chopped; 1 larges cucumber, peeled and roughly chopped; 1 bunch fresh cilantro (about 1 cup leaves); 2 cloves garlic; 473 milliliters cubed day-old Italian or French bread, crusts removed (about 1/3 loaf); 6 servings Kosher salt; 6 servings Kosher salt and freshly ground pepper; 1 lemon, halved; 79 milliliters extra-virgin olive oil; 237 milliliters extra-virgin olive oil; 59 milliliters sherry vinegar; 1 pinch Pinch of sugar; 1 Tbsp sugar; 1 small red Thai chile pepper, finely chopped (seeds removed for less heat); 1 kgs tomatoes, roughly chopped

Gazpacho with Cilantro Oil is a dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 448 calories, 11g of protein, and 22g of fat. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up sherry vinegar, cucumber, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Yellow Tomato Gazpacho With Cilantro Oil And Avocado, Gazpacho-Sauced Chicken Breasts With Basil-Oil, and Tomato Watermelon Gazpacho with Pistachios and Basil Oil are very similar to this recipe.

Instructions

Combine the tomatoes, cucumber, bread, garlic and vinegar in a large bowl; toss well. Working in batches, transfer to a blender and puree until smooth and thick, about 3 minutes. With the motor running, slowly add the olive oil and puree until incorporated.

Ingredients you will need

Olive Oil

Cucumber

Tomato

Vinegar

Garlic

Bread

Equipment you will use

Blender

Bowl

Add the sugar, 1 teaspoon salt, and pepper to taste and pulse to mix.

Ingredients you will need

Pepper

Sugar

Salt

Transfer to a large bowl, cover with plastic wrap and refrigerate until cold, about 1 hour.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

Prepare the toppings: Rinse out the blender, then add the cilantro, olive oil, 1/4 cup water, the juice of 1/2 lemon and the sugar and puree until smooth. Season with salt.

Ingredients you will need

Olive Oil

Cilantro

Juice

Lemon

Sugar

Water

Salt

Equipment you will use

Blender

Combine the cucumber, chile and the juice from the remaining 1/2 lemon in a bowl; season with salt and toss. Divide the soup among bowls.

Ingredients you will need

Cucumber

Chili Pepper

Juice

Lemon

Salt

Soup

Equipment you will use

Bowl

Drizzle with the cilantro oil and top with the cucumber-chile mixture.

Ingredients you will need

Cilantro

Cucumber

Chili Pepper

Cooking Oil

Photograph by Anna Williams

Equipment

Blender

Bowl

Plastic Wrap

Ingredients

Servings:

1larges

cucumber, peeled and finely chopped 1larges

cucumber, peeled and roughly chopped 1bunch

fresh cilantro (about 1 cup leaves)2cloves

garlic 473milliliters

cubed day-old Italian or French bread, crusts removed (about 1/3 loaf)6servings

Kosher salt 6servings

Kosher salt and freshly ground pepper 1

lemon, halved 79milliliters

extra-virgin olive oil 237milliliters

extra-virgin olive oil 59milliliters

sherry vinegar 1pinch

Pinch of sugar 1Tbsp

sugar 1small

red Thai chile pepper, finely chopped (seeds removed for less heat)1kgs

tomatoes, roughly chopped

Recommended wine: Manzanilla Sherry, Albarino, Verdejo

Manzanilla Sherry, Albarino, and Verdejo are great choices for Gazpacho. Though gazpacho is said to be a tricky pairing, all these Spanish wines can work. You could try Blanquito Albarino. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 17 dollars per bottle.

Blanquito Albarino

This classic Albarino shows straw yellow with greenish reflections. It is clean on the nose good intensity, fresh, aromas of citrus, pear and crisp apple fruit with hints of floral notes. Tasty, balanced, fresh, cheerful on the palate; well-balanced and very food friendly.Blend: 51% Albariño, 24% Treixadura, 15% Caiño, 10% Loureido