Gazpacho is one of our favorite ways to use ripe tomatoes. José leans on good quality olive oil here—as there are so few ingredients in this recipe, the flavor really comes through.
1 cucumber, peeled and chopped
1 green bell pepper, seeded and chopped
3 pounds ripe plum tomatoes, chopped
2 garlic cloves
½ cup sherry vinegar
¾ cup extra virgin olive oil
sea salt, to taste
1 loaf of crusty bread, for serving
1. Combine the cucumber, pepper, tomatoes, garlic, vinegar, olive oil, and two cups of water in a food processor or blender.
2. Purée the ingredients until everything is well-blended into a thick pink liquid. Depending on the strength of your blender, this may need to be done in batches.
3. Pour the gazpacho through a medium-hole strainer into a pitcher, and refrigerate for about 30 minutes. Season with salt to taste, and serve with crusty bread.