Dinner Tonight: Alice Waters' Gazpacho Recipe

• 1 dried ancho chile, stemmed and soaked in warm water for 15 minutes
• 2 cloves garlic, roughly chopped
• 2 cups crustless crusty bread
• 5 pounds tomatoes, cut in half horizontally
• 1/4 cup olive oil
• salt to taste
• 1/2 pound cherry tomatoes, halved
• 1 cucumber, peeled and diced
• 1/2 red onion, diced
• handful each of chopped chervil and basil
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• salt and pepper to taste

1. In a mortar and pestle, pound the reconstituted ancho chile into a paste, then scrape out and set aside. Add the garlic and a pinch of salt to the mortar and pound into a paste. Soak the bread in cold water for 2 minutes, then squeeze out the water and add that to the garlic. Mash it all together until smooth. (Alternatively, you could do it in a food processor).
2. Grate the cut sides of the tomatoes on the medium holes of a box grater into a large bowl until only the skins are left; discard the skins. Stir in the bread paste and add the chile puree to taste (this allows you to control the spiciness). Add 1/4 cup of olive oil and salt to taste, then chill in the refrigerator.
3. In the meantime, mix together the remaining ingredients to create a relish. Divide the soup among bowls and top each with a generous spoonful of relish.

ancho chile, garlic, crusty bread, tomatoes, olive oil, salt, tomatoes, cucumber, red onion, handful, red wine vinegar, olive oil, salt

Taken from www.seriouseats.com/recipes/2010/08/dinner-tonight-alice-waters-gazpacho-recipe.html (may not work)