{"product_id":"gabriellas-gazpacho","title":"Gabriella's Gazpacho","description":"\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eMy memory is distant, but this is how I remember Gabriella teaching me \u003cem\u003ehow to make gazpacho\u003c\/em\u003e in her Madrid kitchen, \u003cem\u003efilled with the aromas\u003c\/em\u003e of olive oil, jamón serrano, garlic, and fresh herbs.\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e4 large ripe summer tomatoes (about 2 pounds)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e3½ ounces white bread, crust removed, soaked in cold water for 10 minutes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e½ small onion\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e½ small green pepper\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e¼ cup plus 2 tablespoons olive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e3 tablespoons rice vinegar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eA pinch of salt, or to taste\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eCut the tomatoes into cubes and transfer them to a blender. Roughly chop the onion and green pepper and add them to the blender. Squeeze the water out of the bread and add it, too. Pour in ½ cup cold water and blend until smooth. If your blender is small, work in two batches.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eWith the blender running, slowly add the olive oil and blend until emulsified. Add the vinegar and salt, then blend briefly to combine.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eChill for at least 12 hours before serving. The flavor becomes even more developed and balanced the next day.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eServe well chilled.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hiroko Shimbo","offers":[{"title":"Default Title","offer_id":53845757198630,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0875\/2329\/5526\/files\/hiroko-shimbo-japanese-chef-Gazpacho-Okura-bowl.jpg?v=1788976660","url":"https:\/\/hirokoskitchen.com\/products\/gabriellas-gazpacho","provider":"Hiroko Shimbo","version":"1.0","type":"link"}