Recipe courtesy of Food Network Kitchen
Save Recipe Print
Gazpacho with Cilantro Oil
Total:
1 hr 30 min
Prep:
1 hr 30 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 30 min
Prep:
1 hr 30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Make the gazpacho: Combine the tomatoes, cucumber, bread, garlic and vinegar in a large bowl; toss well. Working in batches, transfer to a blender and puree until smooth and thick, about 3 minutes. With the motor running, slowly add the olive oil and puree until incorporated. Add the sugar, 1 teaspoon salt, and pepper to taste and pulse to mix. Transfer to a large bowl, cover with plastic wrap and refrigerate until cold, about 1 hour.

Prepare the toppings: Rinse out the blender, then add the cilantro, olive oil, 1/4 cup water, the juice of 1/2 lemon and the sugar and puree until smooth. Season with salt.

Combine the cucumber, chile and the juice from the remaining 1/2 lemon in a bowl; season with salt and toss. Divide the soup among bowls. Drizzle with the cilantro oil and top with the cucumber-chile mixture.

Photograph by Anna Williams

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Gazpacho

Recipe courtesy of Alton Brown

Lobster Rolls

Recipe courtesy of Jamie Deen

Farro Salad with Tomatoes and Herbs

Recipe courtesy of Giada De Laurentiis

Sticky Honey-Soy Chicken Wings

Recipe courtesy of Tyler Florence

Roasted Salmon Tacos

Recipe courtesy of Ina Garten

Asian Slaw

Recipe courtesy of Alton Brown

Tuna Tartare

Recipe courtesy of Ina Garten

Gazpacho

Recipe courtesy of Ina Garten

Greek Gazpacho

Recipe courtesy of Ina Garten

Browse Reviews By Keyword