Charred Gazpacho Recipe - Los Angeles Times

Name: Charred Gazpacho Recipe - Los Angeles Times
Ingredients: 2 slices (1-inch-thick) sourdough bread; 1/2 cup extra-virgin olive oil, plus more; Kosher salt and freshly ground black pepper; 2 pounds ripe cherry tomatoes, plus 6 for garnish; 2 small Persian cucumbers (5 ounces), halved lengthwise, seeded and roughly chopped, plus 1 small Persian cucumber, finely diced, for garnish; 1/2 medium red onion (half roughly chopped, half minced for garnish); 1/4 cup sherry or red wine vinegar, plus more; 1 almond-size garlic clove, peeled; 1 cup chilled plain seltzer (or filtered water); Flaky sea salt

www.latimes.com

This bright, bubbly gazpacho is given charred flavor thanks to grilled sourdough bread chunks. Perfect for using fresh summer tomatoes.

View full recipe on www.latimes.com

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Ingredients

2 slices (1-inch-thick) sourdough bread
1/2 cup extra-virgin olive oil, plus more
Kosher salt and freshly ground black pepper
2 pounds ripe cherry tomatoes, plus 6 for garnish
2 small Persian cucumbers (5 ounces), halved lengthwise, seeded and roughly chopped, plus 1 small Persian cucumber, finely diced, for garnish
1/2 medium red onion (half roughly chopped, half minced for garnish)
1/4 cup sherry or red wine vinegar, plus more<br/>
1 almond-size garlic clove, peeled
1 cup chilled plain seltzer (or filtered water)
Flaky sea salt