Gazpacho

Terri Cutrino, chef of Jaleo's recipe for that refreshing and pretty soup perfect for summer soup which you can prepare well ahead of sitting down to eat it.

Serves six to eight.

2 cucumbers, peeled
2 green peppers, seeded
5 pounds ripe plum tomatoes
4 ounces bread, roughly chopped
1/4 cup sherry vinegar
1 cup extra virgin olive oil
1 clove garlic
3 ounces Oloroso sherry
2 ounces salt
Approximately 2 cups cold water

Cut the cucumbers, green peppers and plum tomatoes into 2-inch pieces. Place the bread, sherry vinegar, olive oil, garlic, sherry and vegetables into a blender.

Add water as needed, to make a soup of a consistency between table and heavy cream. When blended thoroughly, pour through a strainer. Season with salt to taste. Let cool completely before serving.

This dish is traditionally garnished with croutons, a small dice of the vegetables and a drizzle of olive oil.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current. 

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