Cooking Instructions
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Step 1
Remove pits from the
Cherries (3 cups)
, then puree in a blender.
Step 2
Run them through a fine mesh sieve to remove skins. (Optional for a smoother gazpacho.)
Step 3
Blanch
Roma Tomatoes (9 cups)
in boiling water for 30 to 60 seconds, dunk in cold water and remove skins. Cut tomatoes in half to remove seeds and cores, straining any leftover juices into a bowl.
Step 4
Tear
Bread (1 cup)
into pieces.
Step 5
Toss bread pieces in reserved tomato juice and let sit to absorb juices.
Step 6
Peel the
Yellow Bell Peppers (2)
with a vegetable peeler, remove core and seeds.
Step 7
Puree tomatoes in blender.
Step 8
Roughly chop the
Sweet Onion (1)
.
Step 9
Add yellow pepper, onion and
Garlic (1 clove)
to blender and blend until smooth.
Step 10
Add the cherry juice to the mixture.
Step 11
Roughly chop the
Chipotle Peppers in Adobo Sauce (1)
and add to blender in small batches, blending and tasting until the desired spice level is reached.
Step 12
With the blender running, add
Extra-Virgin Olive Oil (as needed)
in a slow stream.
Step 13
Add moistened bread to blender in small batches, blending in until desired consistency. Serve chilled.
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