UBS VIRTUAL Cooking Class: Summer Gazpacho: Traditional & Variations

Please register for the virtual class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an VIRTUAL internal event for UBS employees only.

Summer Gazpacho

Serves 4-6

3 lbs ripe tomatoes (any size or color), cored and chopped

2-3 Persian cucumbers, peeled, seeded, and chopped

1 small red or sweet onion, peeled and chopped

1 green or red pepper (bell, Anaheim, or cubanelle), cored and chopped

1-2 cloves garlic, smashed and chopped

1 tsp kosher salt, plus more to taste

4 oz (2 slices) white bread, such as French or Italian, crusts removed and torn into small chunks

Freshly ground black pepper

⅓ - ⅔ cup extra virgin olive oil

2 - 5 tsp sherry vinegar

1 bunch chives, thinly sliced

1. In a large mixing bowl, toss the chopped vegetables with about 1 tsp salt; mix well. Add bread and toss until combines. Let sit for about a couple hours or overnight until the vegetables are giving off liquid and slightly softening, and bread pieces have fully soaked up the vegetable liquid.

2. Working in batches, blend the vegetable - bread - juice mixture until blended. Strain into a large mixing bowl and season to taste with black pepper. Whisk in 2 tsp vinegar, then vigorously whisk mixture while slowly adding ⅓ cup olive oil. Taste and adjust to your liking, adding more oil for richness and more vinegar for brightness. Serve with a swirl of olive oil and a sprinkle of chives.

Tips and Tricks:

-bread and olive oil are actually the stars of the dish

-soup originated in Southern Spain- there are many regional variations. you will often find the soup made with finely diced vegetables, instead of blended

-use stale bread and rehydrate it with flavorful liquid; the breads adds richness and smoothness to the texture, preventing the soup from just tasting or feeling like blended salsa

-be sure to pick ripe fruit and vegetables or the soup will lack flavor and freshness

-salt add flavor, help draw out flavorful liquid from the produce, and also breaks down cell walls in the produce to help them blend down further, making for a creamier texture

-peel tomatoes and peppers for a smoother texture, but be aware that it’s a long process to do either

-traditionally, there would usually be no onion blended in the soup, it would be diced and sprinkled on top

-avoid regular cucumbers if you can find English or Persian

-soup will store for up to three days- use a non reactive container. when eating the soup as leftovers, whisk soup vigorously when you take it out of the fridge. taste and adjust it as desired- you may want to add more vinegar to brighten the flavor

Additions-

Jalapeño or Serrano Chili

Watermelon (and a hint of lime)

Sweet cherries or Strawberries

Herbs, like mint, basil, or cilantro

Avocado