Recipe courtesy of Chris Fischer and Amy Schumer

Gazpacho

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 10 to 12 servings
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Ingredients

1 cup olive oil

3 cloves garlic, sliced

3 pints yellow grape tomatoes 

Kosher salt

1 cup chopped green onions

1/4 cup vinegar

2 pieces stale bread, such as white bread or pitas, torn into pieces like your life

2 cucumbers, peeled, seeded and chopped

Chopped fresh flat-leaf parsley, for serving

Directions

  1. Put a saute pan over low heat, add 1/2 cup of the olive oil and the garlic and cook until the garlic is just browned, about 5 minutes. Add the tomatoes and some salt to the pan, then toss well. Pour the tomato and garlic mixture into a blender and puree until very smooth and emulsified, at least a minute. Check to see if it's well seasoned and add salt as necessary.
  2. In a food processor, puree the green onions, vinegar, bread, cucumbers, the remaining 1/2 cup olive oil and a healthy amount of salt. Pour the contents of the food processor into a bowl, then add the tomato puree and stir to combine. Serve garnished with the parsley.
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