Shared by Eitan Bernath
Shared by Eitan Bernath
Gazpacho With Fresh Peppers
Yield: 4-6 servingsTime: 15 min
Gazpacho With Fresh Peppers
Yield: 4-6 servingsTime: 15 minFamily Journey
Silver Lake, New York
New York City
Feel free to use fresh tomatoes that are in season for Eitan's gazpacho during the summer months!
Read more about his family in "The Summer Soup That’s a Signature of Eitan Bernath’s Grandma Bobbie."
Ingredients
- 1 (28-ounce) can whole peeled tomatoes
- 1 Persian cucumber, cut into large pieces
- 1 red bell pepper, cut into large pieces
- 1 yellow bell pepper, cut into large pieces
- 1-2 medium jalapeños, cut into large pieces
- 1 small shallot, roughly chopped
- ¼ cup sherry vinegar
- ½ teaspoon sugar
- 1 ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup extra virgin olive oil, plus more for serving
Preparation
Step 1
In a high powered blender or food processor, combine all the ingredients, adding salt and black pepper to taste, except for the olive oil. Process until the mixture resembles a chunky salsa. Then, on low speed, slowly stream in the olive oil. Taste and adjust the gazpacho with additional salt, black pepper and/or sugar, as needed.
Step 2
Transfer the mixture to a resealable container and refrigerate until fully chilled, at least 2 hours, Once chilled, divide the mixture among the bowls and top each with a drizzle of olive oil.
Excerpted from Eitan Eats World by Eitan Bernath (Clarkson Potter). Copyright © 2022.
