Cold Soup Recipes
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Gazpacho al Estilo de Tichi (Tichi's Gazpacho)
4 main-course servings or 8 first-course servings
Sherry vinegar lends a robust kick to this summer favorite. At Jaleo, Chef José Andrés offers gazpacho as a soup; at home, he keeps it on hand as a refreshing alternative to soft drinks.
Adapted from "Tapas: A Taste of Spain in America," by José Andrés (Clarkson Potter, 2005, $35).
For the gazpacho:
2 pounds tomatoes (about 10 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
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