Recipe courtesy of Jose Andres
Tichi's Gazpacho
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 113
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 370
- Total: 40 min (includes chilling time)
- Active: 10 min
Ingredients
1 pound Campari tomatoes, seeds removed and reserved for garnish, optional
3 Persian cucumbers, roughly chopped
2 garlic cloves, peeled
1 green bell pepper, seeded, cored and roughly chopped
1/4 cup Spanish extra-virgin olive oil, plus more for drizzling
1/4 cup Oloroso sherry
2 tablespoons sherry vinegar
Kosher salt
Microgreens, for garnish, optional
Directions
- Working in batches if needed, place the tomatoes, cucumbers, garlic, bell pepper, olive oil, Oloroso sherry, sherry vinegar and salt in a blender and blend on high until very smooth (working in batches if needed). Season with salt to taste. Pour into a pitcher and refrigerate until chilled.
- To serve: Pour the chilled gazpacho into “rocks” glasses or sippable glasses. Drizzle with olive oil and garnish with the reserved tomato seeds and microgreens if desired.