Gazpacho al Estilo de Tichi (Tichi's Gazpacho) 4.000
Aug 9, 2006

Sherry vinegar lends a robust kick to this summer favorite. At Jaleo, chef Jose Andres offers gazpacho as a soup; at home, he keeps it on hand as a refreshing alternative to soft drinks.

Servings: 4 - 8

Yield: Makes 4 main-course servings or 8 first-course servings

  • For the gazpacho
  • 10 (32 ounces) 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
  • 1 to 2 teaspoons salt
  • For the garnish
  • 3 tablespoons extra-virgin olive oil, preferably Spanish
  • 1 slice rustic white bread
  • 12 cherry tomatoes, halved (or quartered if large)
  • 1 medium cucumber, peeled and cut into 1/2-inch cubes
  • 4 pearl onions, quartered and separated into segments
  • 1 tablespoon sherry vinegar
  • Sea salt
  • 4 chives, cut into 1-inch pieces


For the gazpacho: In a blender or food processor, add the tomatoes, cucumber, green bell pepper, garlic, sherry vinegar and water and blend until the mixture becomes a thick liquid. Taste for acidity (this will vary with the sweetness of the tomatoes) and add more vinegar if necessary. Add the oil and salt. Blend again briefly to thoroughly incorporate the oil. Pour through a fine-mesh strainer into a pitcher or large bowl. Cover and refrigerate until cool, at least 30 minutes.

For the garnish: Meanwhile, in a small saute pan over medium-high heat, add 1 tablespoon of the oil. When it is shimmering, add the bread and cook until golden on both sides, about 2 minutes. Break the bread into small pieces to form about 16 croutons and set aside.

To assemble the soup, distribute the croutons, cherry tomatoes, cucumber and onions evenly among the bowls and drizzle with sherry vinegar and the remaining olive oil. Sprinkle with sea salt and chives. At the table, pour the chilled gazpacho over the garnish. Serve immediately.

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Recipe Source

Adapted from "Tapas: A Taste of Spain in America," by Jose Andres (Clarkson Potter, 2005, $35).

Tested by Anne McDonough.

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