Juiced Gazpacho
Serves 4
Gazpacho is normally an easy dish to make: you blend the
ingredients together, taste, and adjust the seasoning. This gazpacho
asks you to do more. Everything is juiced; Andrés uses an
industrial-strength juicer, but you can use a blender and a strainer.
This produces a remarkably clear liquid instead of the muddier
gazpacho most of us know. The cucumber is cut into cylindrical
rounds and the tomato—well, according to Andrés, you have to
talk to it. When you talk to it, you’ll discover that you can “open
the door” and remove the seed packet inside (further instruction
below). What results is a gazpacho that you can make at home,
filtered through the perspective of a great culinary artist.2 cucumbers, peeled
1 green bell pepper, cored, seeded, and cut into chunks
1 clove garlic
4 large red tomatoes*
½ cup olive oil
¼ cup sherry vinegar
Kosher salt
Edible flowers (optional)