Recipe courtesy of Kelsey Nixon
Episode: My Trip to Spain
Creamy Gazpacho
Total:
2 hr 10 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 10 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Place the bread in a large bowl. Pour the reserved tomato juice over the stale bread and set it aside for at least 10 minutes. Not only will this soften the bread, but also infuse it with the tomato flavor.

In a food processor or a powerful blender, add all of the chopped vegetables. Puree the vegetables until they start to breakdown.

Add the bread and the sherry vinegar to the blender. Turn the blender on and stream in the olive oil. Puree the mixture until smooth. Taste and adjust the seasoning. If the consistency is too thick, add water or more vinegar if you like, to adjust the thickness. Place the gazpacho into the refrigerator to chill for at least 2 hours to allow flavors to marry with one another.

Serve the gazpacho in glasses, like they do in Spain, or you can serve it in bowls if you prefer.

Cook's Notes: To make your gazpacho spicier, add some of the ribs and seeds from the jalapeno. You can adjust the oil and vinegar in this recipe to make it tangier if you like!

Gazpacho gets better the longer that it sits.

IDEAS YOU'LL LOVE

Gazpacho

Recipe courtesy of Ree Drummond

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Crispy and Creamy New Potato Pie

Recipe courtesy of Tyler Florence

Creamy Cheese Grits

Recipe courtesy of Ree Drummond

Green Salad with Creamy Mustard Vinaigrette

Recipe courtesy of Ina Garten

Gazpacho

Recipe courtesy of Firefly on Paradise

Gazpacho

Recipe courtesy of Curtis Aikens

Gazpacho

Recipe courtesy of Lori Stein|Maura Webber

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking