Serves – 10 people


For the Gazpacho

1 ½ cups of bread, cut about 1″thick
1 cucumber, peeled, seeded, and chopped
2 lbs. very ripe tomatoes, seeded and rough chopped
2 red bell peppers, seeded and rough chopped
1 small onion, peeled and rough chopped
3 clove garlic, peeled and chopped
4 tbsp. sherry vinegar
1 ½ cup extra-virgin olive oil
Salt and pepper

For the Ancho Oil

2 ounces dried ancho chilies, stemmed, seeded, torn into pieces
2 garlic cloves, smashed
1 red Fresno chili or jalapeño, stemmed, seeded
1 cup vegetable oil
2 tablespoons red wine vinegar
1 teaspoon ground coriander
1 1-inch strip lemon peel
Couple pinches of salt

For the Garnish

1 cucumber, sliced into ¼” rounds and cut halfway through the middle of the round so it can sit on the rim of the cup (think of a slice of lemon in a cocktail, depending on the thickness of the cup, you may need to cut a notch into the slice of cucumber)
½ cup almonds, toasted and pulsed in food processor
½ bunch of parsley, finely minced

Special Equipment

Food processor
Demitasse cups and spoons
Fine mesh sieve
Half hotel pans
Box grater


For the Gazpacho

Soak bread for ½ hour in a small bowl in water to cover. Squeeze out moisture with your hands.
Purée bread, cucumbers, tomatoes, peppers, onion, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth. Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season with salt and pepper to taste. Chill gazpacho in refrigerator for at least 2 hours.

For the Ancho Oil

Heat first 7 ingredients in a small saucepan over medium heat until fragrant and just beginning to bubble. Remove from heat. Let steep for 1 hour, add salt and blend mixture in a blender until smooth. Strain through a fine-mesh sieve into a small bowl; discard solids in sieve.

To Serve

Ladle soup into demitasse cups, drizzle with ancho oil and garnish with toasted almonds and parsley. Put a slice of cucumber on the rim of the cup.

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