Gazpacho

from:
https://www.gimmesomeoven.com/authentic-gazpacho-recipe/

GAZPACHO

  •  prep time: 15 MINUTES
  •  total time: 15 MINUTES
  •  yield: 4 -6 SERVINGS 1X

INGREDIENTS

  • 2 pounds ripe roma tomatoes, halved and cored*
  • 1 small (1/2 lb) cucumber, 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 teaspoon fine sea salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/2 teaspoon ground cumin
  • 1 thick slice of white bread, soaked**, crusts removed
  • optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients

INSTRUCTIONS

  1. 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.
  2. Refrigerate in a sealed container for 4 hours, or until completely chilled.
  3. Serve cold, topped with your desired garnishes.

NOTES

*To core your tomatoes, simply scoop out and discard the seeds and any tough white core.

**To soak your bread (which will make for better blending), I recommend running it under the sink for a second to soak it with water.  Then just ring it out completely, and add the bread to the blender or food processor.

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