GAZPACHO CHEFS MOUNTAIN
1 cucumber, peeled
2½ cups chopped fresh ripe tomatoes
1 green bell pepper, seeded, stem and white membrane removed
1/3 cup firmly packed cubed white bread such as baguette, crust removed
2 tablespoons sherry vinegar
1/4 cup sherry wine
1 clove garlic, peeled and chopped course
1 cup water
1/2 cup mild olive oil or blended oil
salt to taste
chopped cucumber, green pepper, and tomato for garnish
PREPARATION & METHOD
Combine cucumber, tomatoes, bell pepper, bread, vinegar, wine, garlic and water in a food processor or blender and process in batches until smooth. Drizzle in olive oil a little at a time to create an emulsion.
When thoroughly blended, pass mixture through a fine-mesh strainer and season with salt. Set aside in refrigerator to chill thoroughly before serving.
Pour chilled soup into bowls and garnish with a small quantity of finely chopped cucumber, green pepper, and tomato and a drizzle of extra-virgin olive oil.
From: Curate in Asheville
Contributed, courtesy of the wonderful cookbook, Chefs of the Mountains: Restaurants & Recipes from Western North Carolina by John Batchelor.
Buy the cookbook here: www.blairpub.com/alltitles/chefsmountains.php
Courtesy of John F. Blair, Publisher, www.blairpub.com