Chef Jonathan Rohland, Culinary Director for Bartaco, shares the Mexican eatery’s recipe for Gazpacho. This light, chilled, summer soup will make the most of your seasonal bounty and you don’t even have to turn on your stove!
1/3 cup poblano pepper, stems and seeds removed, roughly chopped
1/3 cup red bell pepper, stems and seeds removed, roughly chopped
1/3 cup English cucumber, roughly chopped
1 3/4 teaspoons kosher salt
1 cup crusty bread, crusts removed and cubed
1/2 cup extra-virgin olive oil
1/3 cup sherry vinegar
1 clove garlic
pinch cayenne pepper
1/2 cup vine ripened home-grown tomatoes, 1/4" dice, seeds removed
1/4 cup poblano pepper, 1/4" dice, stems and seeds removed
1/4 cup red bell pepper, 1/4" dice, stems and seeds removed
1/4 cup English cucumber, 1/4" dice, seeds removed
How to Make It
In a medium bowl, toss to combine Part 1 tomatoes, onions, poblanos, bell peppers and cucumbers with kosher salt. Cover and keep and room temperature for a minimum of 3 hours and up to 6 to allow to the vegetables to macerate in the salt.
Spread bread cubes out on a sheet pan and toast at 350°F for 10 minutes, until lightly golden. Let cool slightly.
Combine all of Part 2 diced vegetables in a medium bowl; set aside.
In another small bowl, combine olive oil and vinegar. Add toasted bread, coat well and let soak for 10 minutes.
Pour the vinegar-oil mixture (with soaked bread) over the macerated Part 1 vegetables. Add garlic and cayenne. Use a blender to puree until smooth.
Strain the puree through a fine mesh strainer or china cap into the bowl, using a ladle to work the liquid through. Discard pulp that is left behind. Fold in the Part 2 small diced vegetables into the soup and Mix well to combine. Store in refrigerator until chilled. Can be made the night before serving.
When ready to serve stir gazpacho to remix and ladle into a chilled soup bowl. Drizzle olive on top and garnish with crispy olive oil baked croutons for texture.