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

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Gazpacho

Recipe courtesy of Ina Garten

Greek Gazpacho

Recipe courtesy of Ina Garten

Gazpacho

Recipe courtesy of Firefly on Paradise

Gazpacho

Recipe courtesy of Jamie Deen

Gazpacho

Recipe courtesy of Wolfgang Puck

Gazpacho

Recipe courtesy of Ree Drummond

Gazpacho

Recipe courtesy of Thomas Keller

Gazpacho

Recipe courtesy of Curtis Aikens

Gazpacho

Browse Reviews By Keyword