Nicolasa’s Gazpacho Recipe - Sunset Magazine

Ingredients

• 15 white or red onions
• 30 large garlic cloves
• 5 cups extra-virgin olive oil, divided
• 34 lbs vine-ripe tomatoes*, stemmed and chopped
• 15 red or green bell peppers, seeded, cored, and chopped
• 15 regular cucumbers, peeled and chopped
• 1 cup sherry vinegar
• 2 tbsp white pepper
• 5 tbsp fine sea salt
• 7 loaves ciabatta, sliced
• 30 garlic cloves, peeled
• Extra-virgin olive oil
• Kosher salt
• Chopped hard-cooked eggs
• Peel-and-Eat Shrimp (guests peel their own)
• Thinly sliced green onions
• Sliced serrano ham
• Garlic Toasts (above)
• Bottles of good olive oil
• Fine sea salt or flake salt
• Full-bodied, slightly fruity Tempranillo