Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
The Best Gazpacho
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- Level: Easy
- Total: 2 hr 25 min (includes chilling time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 276
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 1006 mg
Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you'll want to make all summer long.
- Level: Easy
- Total: 2 hr 25 min (includes chilling time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 276
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 1006 mg
Ingredients
Directions
- Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
- Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
- Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.
