Creamy Gazpacho Andaluz

Name: Creamy Gazpacho Andaluz
Yield: Serves 4 to 6
Cuisine: Spanish & Portuguese
Ingredients: 3 pounds (about 6 medium), ripe tomatoes, cored; 1 small, cucumber, peeled, halved, and seeded; 1 medium, green bell pepper, halved, cored and seeded; 1 small, red onion, peeled and halved; 2 medium, garlic cloves, peeled and quartered; 1 small, serrano chile, stemmed and halved lengthwise; , kosher salt (see note); 1 slice, high-quality white sandwich bread, crust removed, torn into 1-inch pieces; 1/2 cup, extra virgin olive oil, plus extra for serving; 2 tablespoons, sherry vinegar, plus extra for serving (see note); 2 tablespoons, finely minced parsley, chives, or basil leaves; , ground black pepper

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By J. Kenji Lopez-Alt

Appears in Cook's Illustrated July/August 2010, America's Test Kitchen TV

Most Americans know gazpacho as a chunky liquid salsa. In Spain, the most famous version is a creamy puree. But to get it right, we’d need more than just a good blender.

SERVES4 to 6

TIME35 minutes, plus 30 minutes resting and 2 hours chilling

has video

WHY THIS RECIPE WORKS

The key to fresh tomato flavor in our creamy gazpacho Andaluz recipe was salting the tomatoes and letting them sit to release more flavor. We then followed the same process with the other vegetables—cucumber, bell pepper, and onion—and soak...

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