Recipe courtesy of Tyler Florence

Gazpacho

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  • Level: Easy
  • Total: 2 hr 35 min
  • Prep: 30 min
  • Inactive: 2 hr 5 min
  • Yield: 6 servings
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Ingredients

Soup:

Garnishes:

Directions

  1. 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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