Gazpacho
Classic Spanish cold soup made with raw blended vegetables, perfect for hot summer days and served refreshingly chilled.
Ingredients
- 2 lbs ripe tomatoes, cored and chopped
- 1 English cucumber, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 2 garlic cloves, peeled
- 1/2 sweet onion, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp sherry vinegar (or red wine vinegar)
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 slices day-old white bread (crust removed), torn into pieces
- 1 cup cold water
- 1/2 cucumber (for garnish), finely diced
- 1/2 bell pepper (for garnish), finely diced
- 1/4 cup red onion (for garnish), finely diced
- 1/2 cup homemade croutons (optional)
- 2 tbsp fresh herbs (basil or parsley), chopped
Instructions
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1
In a blender or food processor, combine about half of the 2 lbs cored and chopped ripe tomatoes, 1 peeled and chopped English cucumber, 1 seeded and chopped green bell pepper, 2 peeled garlic cloves, 1/2 chopped sweet onion, and the 2 slices torn into pieces day-old white bread (crust removed). Blend until smooth.
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2
Gradually add the remaining vegetables and continue to blend until the mixture is very smooth.
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3
With the blender running, gradually add the 1/4 cup extra virgin olive oil in a thin stream to create an emulsion.
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4
Add the 2 tbsp sherry vinegar (or red wine vinegar), 1 tsp salt, and 1/2 tsp freshly ground black pepper. Blend again to combine.
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5
If the gazpacho is too thick, add 1 cup cold water a little at a time until you reach the desired consistency. It should be smooth and somewhat thick, but pourable.
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6
Taste and adjust seasonings as needed, adding more salt, pepper, or vinegar if necessary.
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7
Pour the gazpacho into a large bowl or container. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop and the soup to chill thoroughly.
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8
Before serving, stir the gazpacho and taste again. Adjust seasonings if needed.
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9
To serve, ladle the cold soup into chilled bowls or glasses.
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10
Garnish with 1/2 finely diced cucumber (for garnish), 1/2 finely diced bell pepper (for garnish), 1/4 cup finely diced red onion (for garnish), 1/2 cup homemade croutons (optional) if using, and a sprinkle of 2 tbsp chopped fresh herbs (basil or parsley).
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11
Drizzle with a little extra virgin olive oil just before serving for an authentic touch.