Gazpacho is the tomato soup that encourages you to chill out and enjoy. This authentic Spanish dish has the rich brightness of traditional tomato soup, but it is served cold for a refreshing appetizer or meal. Gazpacho is easy to make and only needs 15 minutes to whip up, so you can enjoy the wonderfully seasoned soup whenever you want! This is great for summertime suppers and sunset feasts.
Ingredients
- 2 pounds Roma tomatoes, cored and halved
- 1 (.5-pound) cucumber, peeled and seeded
- 1 medium green bell pepper, cored
- 1/2 small red onion, peeled
- 2 small cloves garlic, whole and peeled
- 3 tablespoons olive oil, plus more, to taste, for topping
- 2 tablespoons sherry vinegar
- 1/2 teaspoon ground cumin
- 1 slice white bread, thick-cut, soaked with water, crust removed
- fine sea salt, to taste
- cracked black pepper, to taste
- croutons, optional, to taste, for garnish
- herbs, optional, to taste, of your choice, chopped, for garnish
Directions
Step 1 –Combine the tomatoes, the cucumber, the bell pepper, the red onion, the garlic, 3 tablespoons of the olive oil, the sherry, the cumin, the bread, the sea salt, and the pepper in a blender or food processor.
Step 2 –Purée the ingredients until they reach the desired consistency.
Step 3 –Season it with more of the salt and the pepper.
Step 4 –Place the gazpacho in a sealed container and chill for 3-4 hours.
Step 5 –Serve cold, topped with the croutons, the herbs, and the extra olive oil.
