Gazpacho Recipe
Refreshing Gazpacho brings the flavors of the garden directly to your soup bowl. With just a few ingredients and a blender, the chilled summer soup is easy to make at home.
Ingredients
- 3 pounds tomatoes (coarsely chopped with the stem and core removed)
- 1 medium-sized green bell pepper (coarsely chopped with the seeds, stem and white pithy parts removed)
- ½ medium English cucumber (coarsely chopped)
- 1 medium onion (peeled with the core removed and coarsely chopped)
- 1 large garlic clove OR two small garlic cloves
- 4 to 6 ounces stale bread (cut into small pieces)
- ¼ cup olive oil (plus additional for serving)
- 1 tablespoon smoked Spanish paprika
- ¼ cup water
- salt (to taste)
- black pepper (to taste)
- leafy green herbs for garnish
Equipment
Instructions
- Place the chopped vegetables in a blender and begin pulverizing them on a slow speed until they've broken down to a manageable pulp.
- Add the bread and continue blending on low to medium.
- Blend on high speed and slowly drizzle in the olive oil.
- Once the olive oil is added, slowly add the water until a desired consistency is reached.
- Strain the mixture through a fine mesh strainer until all that's left is pulp.
- Add salt and pepper to taste.
- Place in the refrigerator for about four hours until chilled. You can keep the finished Gazpacho in the refrigerator for up to three days in a container that's both covered and sealed.
- Garnish with fresh leafy herbs prior to serving and drizzle a light amount of olive oil over the bowl.
Notes
- Do not remove the tomato seeds.
- Gazpacho can be made up to three days ahead. You can add a tablespoon of water to loosen the texture if the soup gets too thick.
- Be careful and add water gradually. You can't cook the water out if the mixture becomes too thin.
- Feel free to add additional garnishes like feta or croutons.
Nutrition
Serving: 2gCalories: 201kcalCarbohydrates: 7gProtein: 13gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 8gCholesterol: 38mgSodium: 707mgSugar: 6g
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