Isabel’s Catalan Gazpacho
I learned to make this in Barcelona, from a native Catalonian named Isabel Celma. This is how they make gazpacho there, it is also sold in cups in markets, to sip at any time of day.
Serves 4, Makes 4 cups
4 medium tomatoes, peeled
1 small cucumber, peeled
1/2 medium red bell pepper, seeded
1 large anaheim chili pepper
2 cloves garlic, peeled
1 medium onion, coarsely chopped
1/2 cup extra virgin olive oil
salt and pepper
Peel the tomatoes with a paring knife, put in the blender and add cucumber, pepper, chile, garlic and onion, and puree. When smooth, gradually pour in olive oil to taste, then salt and pepper to taste. Serve very cold.