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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By LoveFoodmmm
South Jersey
on May 26, 2012
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This recipe was good but not great. I followed this recipe exactly but I would suggest cutting back a bit on the olive oil and the sherry vinegar. It was a little too much for my taste and I love both of those ingredients. The amount of olive oil in particular was not necessary. Once you take it out of the fridge you will see at least a 2-3mm layer of oil on the top of the soup. Obviously after you stir it in it is fine, but I personally don't think you need that much. Also, I think you need to let it sit in the fridge for AT LEAST 4 hours before serving. Anytime before that the flavors have not blended together well and the vinegar taste is way too strong.
By yazamitaz_2786333
Cherry Hill, NJ
on July 05, 2011
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I loved this recipe and as with all recipes I modified it to what I like and the availability of fresh produce in southern NJ (the Garden State has the BEST tomatoes in the country. I used roma tomatoes and scored the skins and boiled them with some sea salt and peeled the skins since I am not a fan of tomato skin. I used the salted tomato water as my water in the recipe. I replaced the parsley with cilantro and put in a half of a small chile. This was good in 4 hours and was GREAT the next day. Thanks for the inspiration Tyler, YOU ROCK !!!!!!
By sian.rhys_13113463
Greenbrook, 70
on September 02, 2010
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i love this recipe - the fresh herbs are a fantastic addition - i added half a jalapeno and cut the paprika back and then garnished with some basil olive oil (a smart name for olive oil blended with fresh basil,,, on a previous occasion i served in wider shallow soup bowl around a small serving of lump crab and avocado salad - delicious!
Read all 15 reviews