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Chef Chris Brugler's Summer Tomato Gazpacho
With Manchego & Rustic Croutons

Makes 8 servings

























*Note: Make sure you cut the garnish items while you are prepping the gazpacho ingredients.

 

Gazpacho Ingredients:

  • 3 pounds vine ripened tomatoes, cut in halves
  • 1 bunch basil, washed and cut 
  • 4 cups sourdough bread, cut into ½-inch pieces
  • 2 red pepper seeds, removed and diced
  • 2 cucumbers, peeled and chopped
  • 1 tablespoon red onion, diced
  • ¼ cup red wine vinegar
  • ¼ cup sherry wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves, minced
  • Salt & pepper, to taste
  • 1 cup water, possibly 2, depending on the consistency you prefer

 

Garnish Ingredients:

  • ½ red pepper, medium diced 
  • ½ cucumber, medium diced
  • 1 bunch scallions, fine diced 
  • Sourdough croutons 
  • Manchego cheese shaving

 


Preparation:

  1. Add first 11 ingredients in a large mixing bowl, squeeze and mix well so the juices are released from the tomatoes. 

  2. Marinade gazpacho mixture for 1 hour. In a blender or food processor, purée gazpacho mixture in batches. 

  3. Strain gazpacho and adjust salt and pepper.

  4. Chill for at least 4 hours and up to 1 day.

  5. Serve in a chilled bowl and top off with your garnish ingredients.

 

 

Get additional recipes from Chef Chris Brugler at http://chrisbruglercatering.com/.

 

 

 

Get more great crafts and recipes from "Home & Family" on Pinterest at http://pinterest.com/hallmarkchannel.




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