Gazpacho with Cilantro Oil
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 539
- Total Fat
- 49
- Saturated Fat
- 7
- Carbohydrates
- 24
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 874
- Total: 1 hr 30 min
- Prep: 1 hr 30 min
Ingredients
For the gazpacho:
3 pounds tomatoes, roughly chopped
1/2 large cucumber, peeled and roughly chopped
2 cups cubed day-old Italian or French bread, crusts removed (about 1/3 loaf)
2 cloves garlic
1/4 cup sherry vinegar
1 cup extra-virgin olive oil
1 tablespoon sugar
Kosher salt and freshly ground pepper
For the toppings:
1 bunch fresh cilantro (about 1 cup leaves)
1/3 cup extra-virgin olive oil
1 lemon, halved
Pinch of sugar
Kosher salt
1/2 large cucumber, peeled and finely chopped
1 small red Thai chile pepper, finely chopped (seeds removed for less heat)
Directions
- Make the gazpacho: Combine the tomatoes, cucumber, bread, garlic and vinegar in a large bowl; toss well. Working in batches, transfer to a blender and puree until smooth and thick, about 3 minutes. With the motor running, slowly add the olive oil and puree until incorporated. Add the sugar, 1 teaspoon salt, and pepper to taste and pulse to mix. Transfer to a large bowl, cover with plastic wrap and refrigerate until cold, about 1 hour.
- Prepare the toppings: Rinse out the blender, then add the cilantro, olive oil, 1/4 cup water, the juice of 1/2 lemon and the sugar and puree until smooth. Season with salt.
- Combine the cucumber, chile and the juice from the remaining 1/2 lemon in a bowl; season with salt and toss. Divide the soup among bowls. Drizzle with the cilantro oil and top with the cucumber-chile mixture.