Gazpacho

Total Time:
4 hr 10 min
Prep:
10 min
Inactive:
4 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 pounds ripe tomatoes, diced
  • 1 cup seedless cucumber, peeled and diced
  • 1/2 cup red onion, diced
  • 1/3 cup green pepper, seeded and diced
  • 1/3 cup yellow pepper, seeded and diced
  • 1/3 cup red pepper, seeded and diced
  • 3 cup freshly minced cilantro leaves
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons sherry vinegar
  • 1 cup fresh bread crumbs
  • 1 cup Tomato Water, recipe follows
  • Kosher salt and freshly ground black pepper
  • Tomato Water:
  • 1 pound very ripe tomatoes
  • 1/2 tablespoon kosher salt
Directions

Combine the first 8 ingredients in a large bowl and blend using an immersion blender.

*Cook's Note: If you prefer chunky soup- do not blend all the way. If you prefer smooth soup, blend the vegetables until it's chunk-free.

Mix in the olive oil and vinegar. Add bread crumbs, tomato water, salt and pepper.

Chill for 4 to 8 hours before serving to allow flavors to meld. For extra flair/creativity, hollow out 6 bell peppers to act as the bowls for the soup.

Tomato Water:

Combine the tomatoes and the salt in a blender and puree on high until smooth. Place some cheesecloth in a strainer and allow the liquid to slowly drip through. Reserve the liquid.

Yield: about 1 cup


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    This recipe is featured in:

    Summer Produce Guide