Refreshing Gazpacho

    • Prep Time
    • 3 hrs
    • Yield
    • 1 bowl
    • Difficulty Level

This is a recipe for gazpacho. Gazpacho is a traditional Spanish soup that is served cold.

Gazpacho is a great thing to serve year round, but especially in the summer and especially if you live somewhere like New York City, where the humidity is out of control and all you want to do is run inside to an air conditioned room to cool off. This gazpacho will cool you off in no time, just before your main course is served.

The best part is you can make ahead the night before. Enjoy!

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Ingredients

  • 1 slice country-style bread, about 1-inch thick, crusts removed
  • 2 small cucumbers, peeled, seeded, and chopped
  • 2 lbs very ripe tomatoes, seeded and coarsely chopped
  • 1 clove garlic, peeled and chopped
  • 2 tbsp sherry vinegar
  • 1/2 cup extra-virgin olive oil
  • salt
  • 1/2 green pepper, seeded and finely diced, for garnish
  • 1/2 cucumber, peeled, seeded, and finely diced, for garnish
  • slice of bread, for garnish
  • 1/2 small white onion, peeled and finely diced, for garnish
  • chives, finely chopped, for garnish

Instructions

  • 1. Place bread in a small bowl and cover with water. Soak for 30 minutes. Squeeze out all the water from the bread with your hands.
  • 2. Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth.
  • 3. Push the puréed mixture through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt.
  • 4. Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning. Serve with any of the suggested garnishes. Enjoy!

Instructions

  • 1. Place bread in a small bowl and cover with water. Soak for 30 minutes. Squeeze out all the water from the bread with your hands.
  • 2. Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth.
  • 3. Push the puréed mixture through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt.
  • 4. Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning. Serve with any of the suggested garnishes. Enjoy!

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