Authentic Gazpacho
Original Recipe: gimmesomeoven.com
INGREDIENTS:
- 2 pounds ripe Roma tomatoes, halved and cored*
- 1 small (1/2 lb) cucumber, peeled and seeded*
- 1 medium green bell pepper, cored
- 1/2 small red onion, peeled
- 2 small garlic cloves (or 1 large clove), peeled
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon ground cumin
- 1 thick slice of white bread, soaked, crusts removed
- optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients
DIRECTIONS:
- Purée. Combine all ingredients in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
- Season. Taste and season with extra salt, pepper, and/or cumin if needed.
- Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
- Serve. Serve cold, topped with your desired garnishes.
Recipe Notes:
Tomatoes: To core the tomatoes, simply scoop out and discard the seeds, plus any of the tough white cores.
Cucumber: Or you can just add in half of an English cucumber, which does not need to be seeded.
Bread: We typically just use a baguette. To soak your bread, I recommend simply running it under the sink for a few seconds to soak it with water. Then ring out the extra water and add the bread to the blender or food processor.
Storage instructions: Leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition Facts:
4 servings per recipe
- Carbohydrates – 14g
- Protein – 1 g
- Fat– 61 g
- Fiber – 4 g
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