Recipe: Canelé’s Spanish Gazpacho

This week on Good Food’s Market Report segment, Laura Avery talks to Corina Weibel of Canelérestaurant in Atwater Village to see what she’s cooking. Weibel says it’s too hot to turn on the stove, so she’s using up late season tomatoes in a traditional Spanish gazpacho. See her recipe below.

Gazpacho

3 lbs very ripe, very red tomatoes

1 cup olive oil

2 Tablespoon balsamic vinegar

1/4 red onion

1 cucumber – persian

1 pasilla pepper

salt to taste

inside of 1 baguette soaked in water – for at least 1/2 hour

1. Place all ingredients in a bowl and let macerate. When all flavors are blended place in a food processor and blend for 10 minutes. Drizzle in a little additional olive oil as you blend it.

2. Serve with hard boiled egg and crostini