Spanish · side
Gazpacho A chilled Andalusian tomato soup, blended smooth with ripe tomatoes, cucumber, pepper, garlic, olive oil and sherry vinegar, then rested cold until refreshing. Garnish with a little finely chopped vegetable, herbs and a drizzle of oil.
total 2 hr 20 min
prep 20 min
servings 4 Keep this recipe Add a copy of Gazpacho to your Saucepan library.
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Back to 4 servings 2.5 pounds ripe tomatoes, cored and quartered 1 English cucumber, peeled and chopped, plus 1/4 cup finely diced for garnish 1 green bell pepper, cored, seeded and chopped, plus 2 tablespoons finely diced for garnish 0.25 small red onion, rinsed and chopped, plus 2 tablespoons finely diced for garnish 1 garlic clove, peeled 1 slice stale white or artisan bread, crusts removed, torn into pieces, soaked in water and squeezed dry (optional, for body) 0.5 cup extra virgin olive oil, plus more for drizzling 2 tablespoons sherry vinegar, red wine vinegar may be substituted 1.25 teaspoons kosher or sea salt, more to taste freshly ground black pepper, to taste small handful fresh basil or mint, torn, for garnish
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1 Step 1: If using bread, soak it in a little water for about 10 minutes until soft, then squeeze out the excess water.2 Step 2: Blend the tomatoes, chopped cucumber, chopped bell pepper, chopped onion, garlic and bread on high until very smooth, working in batches if your blender is small.3 Step 3: With the blender running on low, slowly drizzle in the olive oil, then add the sherry vinegar, salt and pepper.4 Step 4: Taste and adjust the salt, vinegar or pepper. If the soup is too thick, blend in a splash of cold water.5 Step 5: Refrigerate covered for at least 2 hours, or until thoroughly cold. Re-blend briefly if it has separated.6 Step 6: Serve very cold in bowls or glasses, topped with the reserved diced cucumber, pepper and onion, herbs and a drizzle of olive oil.getsaucepan.com/r/ea9cc078-7b32-5029-adc1-144fc615d606
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