Gazpacho

Total Time:
2 hr 35 min
Prep:
30 min
Inactive:
2 hr 5 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Soup:
  • 3 slices day old French bread, crusts removed
  • 2 pounds vine-ripe medium tomatoes, seeded and coarsely chopped
  • 2 small kirby cucumbers, coarsely chopped
  • 1 red or yellow bell pepper, cored, seeded, and coarsely chopped
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, chopped
  • 2 cups tomato juice or water
  • 1 tablespoon sugar
  • 1 tablespoon Spanish paprika
  • Kosher salt and freshly ground black pepper
  • 1/4 cup sherry wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 handful fresh flat-leaf parsley, coarsely chopped
  • 1/2 lemon, juiced
  • Garnishes:
  • Chopped tomato
  • Chopped cucumber
  • Chopped bell pepper
  • Chopped onion
  • Chopped hard-cooked egg
  • Lemon wedges
Directions

Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture. Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined. Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits. Season the gazpacho again with salt and pepper before serving. Serve in chilled bowls or tureen and top with desired garnishes.


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