Gazpacho is the quintessential summer soup because all of the fresh ingredients are deliciously in season this time of year, and there’s no need to heat up your stove or oven! Just prep your ingredients on a cutting board. Then your blender or food processor will take it from there.
- prep time: 15 MINUTES
- total time: 15 MINUTES
- yield: 4 -6 SERVINGS 1X
- 2 lbs Roma Tomatoes, halved and cored (scoop out the white flesh and seeds).
- 1 small Cucumber (1/2 lb) peeled and seeded
- 1 medium Green bell pepper, cored:
- 1/2 small Red onion, peeled.
- 2 small garlic cloves (or 1 large clove), peeled
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly-cracked black pepper
- 1 teaspoon fine sea salt
- 1 thick slice of bread, crusts removed: Leftover white baguette bread is the key to the texture of authentic gazpacho, helping to thicken it slightly and round out the flavors. Recommendation: discard the crusts for optimal texture. Then to help the bread blend well, you can either: blend up the gazpacho, then poke the slice of bread into the center of the soup and let it sit there for 10 minutes to soften before blending it into the soup, or…
just run it under the faucet and soak completely with water, ring it out completely with your hands, then add the bread to the soup ingredients and puree
- optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, drizzle of cream or sour cream, or any leftover chopped gazpacho ingredients
To make homemade gazpacho soup, simply:
- Puree the soup: Combine all of your gazpacho ingredients in a blender or food processor, and puree for 1 minute or until the gazpacho reaches your desired consistency. Taste and season with extra salt, pepper and/or cumin if needed.
- Chill: Transfer the soup to a sealed container and refrigerate for 4 hours or until completely chilled.
- Serve: Then serve the soup nice and cold, garnished with your favorite toppings.
- Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper and/or cumin if needed.
- Refrigerate in a sealed container for 4 hours, or until completely chilled.
- Serve cold, topped with your desired garnishes.
*To core your tomatoes, simply scoop out and discard the seeds and any tough white core.
The one thing to note when serving gazpacho is that it needs to be thoroughly chilled. So plan to blend up the recipe a few hours before serving, so that it has ample time to cool off in the fridge before your meal.