Marquesa Gazpacho

Ingredients

• 4 vine-ripened tomatoes, roughly chopped
• 3/4 cucumber, peeled and roughly chopped
• 1/2 small red onion, roughly chopped
• 3 cloves garlic, roughly chopped
• 1/2 cup fresh basil leaves
• 1/4 loaf French bread, sliced and lightly toasted
• 1 1/4 cups crushed ice
• Salt and pepper to taste
• 1 to 2 tablespoons sherry vinegar
• 1/2 tablespoon Tabasco sauce
• 3/4 cup extra-virgin olive oil

Instructions

1. Place vegetables and basil in a bowl.
2. Cover the vegetables with toasted bread.
3. Top bread and vegetables with crushed ice; marinate overnight.
4. In small batches, puree the mixture in a blender.
5. Add Tabasco sauce and sherry vinegar.
6. With the blender running, slowly drizzle in the olive oil to emulsify the mixture.
7. Season with salt and pepper; serve chilled.

Attribution

Chef Garth Washburn - Marquesa Restaurant, Phoenix, Arizona - azfamily.com