Gazpacho Recipe
Easy gazpacho recipe with fresh ripe tomatoes and vegetables, garlic, vinegar and extra virgin olive oil. A pinch of cumin and a garnish of fresh herbs amp up the flavor! Serve it in bowls for lunch or in small glasses as an aperitif.
Servings: 6
Ingredients
- 4 to 5 slices stale artisan bread, crust removed
- 5 large ripe tomatoes, about 2 pounds
- 1/2 English cucumber, peeled, chopped
- 1 celery stalk, chopped
- 1 green pepper, cored, seeded, roughly chopped
- 2 green onions, trimmed, roughly chopped, more for garnish
- 2 garlic cloves, peeled, roughly chopped
- extra virgin olive oil
- 2 tablespoons sherry vinegar
- Salt and pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper, optional if you like spicy
- pinch sugar
- Small handful fresh mint leaves, torn or chopped
- Small handful fresh cilantro leaves, torn or chopped
Instructions
- Soak the bread. Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to wring out any water.
- Blanch and peel the tomatoes: Set a large pot of water over high heat. Add the tomatoes and bring to a boil. Let them boil for about 40 seconds. Use a slotted spoon to remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel off the skins.
- Puree the soup. In a large blender, place the tomatoes, cucumbers, celery, bell peppers, green onions, and garlic. Top with the soaked bread. Add a 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds, then add the salt, pepper, cumin, cayenne pepper (optional), and a pinch of sugar; blend.
- Taste. Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
- Chill. Transfer to a glass container or large canning jars. Cover tightly and chill in the refrigerator for at least 1 hour. (Although, you can serve this at room temperature.
- Serve. When ready to serve, give the gazpacho a quick stir, then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro, and chopped green onions, if you like.
Video
Notes
- For best results: Refrigerate gazpacho for a couple of hours or overnight for a more developed flavor.
- Serving Tip: This recipe will serve 4 or so for lunch or light supper with a hearty salad. To serve as an appetizer or aperitif, pour gazpacho into small chilled glasses for 6 to 10 people (or you can serve more folks by using shot glasses).
- Leftovers and Storage: Keep leftover gazpacho refrigerated in tight-lid glass containers or glass canning jars. It should keep well for up to a week.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
Nutrition
Calories: 75.2kcal | Carbohydrates: 14.8g | Protein: 2.9g | Fat: 0.9g | Saturated Fat: 0.2g | Trans Fat: 0.1g | Sodium: 89.6mg | Potassium: 356.9mg | Fiber: 2.3g | Sugar: 4.6g | Vitamin A: 1065.1IU | Vitamin C: 31.9mg | Calcium: 66.4mg | Iron: 1.2mg
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