Chef Hugo’s Traditional Azorean Gazpacho

When we visit the Azores, we step into the worlds of several chefs who open their hearts and kitchens to us. Dishes are created out of the seasons, and each dish tends to be simple yet sublime. This is one such dish––simple, fresh, inviting, and perfectly seasoned. I do not eat bread, so I left it out for my dish, but all my fellow travelers loved how the bread melted into a tangy, herby mouthful.

Ingredients:

1 pound fresh, ripe tomatoes, cubed small 

Sea salt

2 ounces (about ¼ cup) minced onion

2 cloves garlic, minced 

1 tablespoon white wine vinegar

4 tablespoons water

Bread, sliced very thin (optional)

Garnish:

Fresh oregano 

Sea salt

Extra-virgin 0live 0il  

Directions:

Season the tomatoes with sea salt. Add the onions and garlic. Add the water and let the mixture rest for about 1 hour; then chill to very cold, almost frozen.

Place the bread at the bottom of a bowl, and pile the tomato, garlic, and onion mixture on top. Sprinkle with oregano and sea salt,  and finish with a drizzle of olive oil.