Gazpacho

Recipe courtesy Tyler Florence

Show: Food 911Episode: Escape to Espana

Rated: 5 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Prep Time:
30 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 30 min
Inactive Prep: 2 hr 5 min
Cook: --
Total:: 2 hr 35 min

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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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Comments & Reviews

recipe Gazpacho
Jacqueline Moreno Valley, CA 07-13-2009
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You Saved My Luncheon
Rated: 5 stars out of 5

I wanted to make a cold soup for a luncheon meeting at my home with colleagues. I found this soup and it was terrific... For... a garnish, I used avocado and a few grilled shrimp for those who wanted to add them. I also added half of a jalapeno for that little extra kick.... Thanks so much, Tyler.Read more
recipe Gazpacho
Sandie Freeland, MI 05-04-2009
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I give it a 3 because of time involved
Rated: 3 stars out of 5

I make a gazpacho soup that takes no time at all, just the waiting time for it to chill so you can dig into it. It is also... only 1.2 pts. on the weight watchers menu. I use canned diced tomatoes, more garlic, no paprika, and a secret ingredient. That secret ingredient is why this soup is 1.2 pts, but, it's worth it! Want the recipe, contact me at my website www.sandiesgalley.com. I could live on this soup!Read more
recipe Gazpacho
Sharon Neshanic Station, NJ 09-02-2008
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Delicious and refreshing
Rated: 5 stars out of 5

Excellent summertime soup.Just picked three large heirloom tomatoes from my garden....I did not use the bell pepper. I... omitted the paprika added 1 jalapeno. Instead of parsley I used cilantro and instead of lemon I used lime. Absolutely LOVED it! While it is chilling I wanted to let you know how much I am looking forward to eating or should I say slurping it tonight!Read more
recipe Gazpacho
Andrew Sammamish, WA 08-16-2008
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Great Ingredients Matter!
Rated: 5 stars out of 5

I've made this a few times now and it's always been a hit...lots of people angling for leftovers. Since it's so fresh, I... think it matters that you use the best ingredients you can for this recipe. In particular, try to use the best spanish paprika you can. I've used smoked, hot, and sweet on various occasions. I think hot is my favorite. Also, good vinegar and oil are important. Contrary to some other reviews, I wouldn't cut back on the oil, etc., as that's what gives this such a silky taste on your tongue!Read more
recipe Gazpacho
Anonymous 09-21-2006
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Nice Summer Soup
Rated: 4 stars out of 5

It good to have something cold in the summer besides Ice cream.
recipe Gazpacho
gretchen new york, NY 08-12-2006
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Perfect gazpacho
Rated: 5 stars out of 5

best recipe i've seen. i added one jalapeno and used spicey V8 juice instead of tomato juice.