Description
Gazpacho is a refreshing no-cook soup made with ripe tomatoes, cucumber, bell pepper, olive oil, and garlic. Perfect for hot summer days.
Ingredients
Units
Scale
- 1.2 lb ripe tomatoes
- 2 tablespoons extra virgin olive oil
- 1 red sweet pointed pepper (or bell pepper)
- 1 garlic clove
- 1 shallot
- 1/2 cucumber
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 1 small French baguette (optional)
Instructions
- Cut 1 to 1.3 lb ripe tomatoes (on-the-vine or Roma) into large chunks and add them to a blender first. Add 1 teaspoon salt.
- Add 1 roughly chopped red sweet pointed pepper (or bell pepper), 1/2 large cucumber cut into chunks, 1 shallot, and 1 garlic clove.
- Blend on high speed until completely smooth. If your blender doesn’t produce a silky texture, strain the mixture through a fine-mesh sieve for an extra smooth soup.
- Reduce the blender to low speed and slowly drizzle in 2 tablespoons extra virgin olive oil. Add 1 tablespoon white wine vinegar.
- Optional: Make your own croutons. Cut a piece of day-old bread into bite-sized cubes, drizzle generously with olive oil, and season with salt and pepper. Bake for 6 to 7 minutes in a preheated 425°F oven until golden brown and crisp.
- Serve well chilled with finely diced cucumber and the fresh croutons. Season with additional salt and pepper or drizzle with a little more olive oil, if desired.
Notes
For an extra cold soup, chill it in the refrigerator for a little longer or add 3 to 4 ice cubes while blending.
- Cook Time: 15 minutes
- Category: Appetizer, Dinner, Lunch
- Cuisine: Spanish