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Gazpacho

Yields: 3 servings

Refreshing spanish summer-soup served cold.

Ingredients

  • 900 gr tomatoes, quartered
  • 2 Persian cucumbers, peeled and chopped
  • 1/2 red bell pepper, chopped (paprika red)
  • 1 clove garlic, roughly chopped
  • 2 tbsp. red wine or sherry vinegar
  • 120 ml water
  • 80 ml extra-virgin olive oil, plus more for garnish
  • Kosher salt
  • Freshly ground black pepper
  • 2 slices country bread, cubed
  • 2 tbsp. thinly sliced basil

Method

  1. Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth.
  2. Add olive oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed.
  3. Cover and refrigerate until chilled.
  4. Meanwhile, in a large skillet over medium heat, add enough olive oil to coat the bottom of the pan.
  5. Add cubed bread and cook, stirring occasionally, until bread is golden and crisp.
  6. Remove from heat, season with salt, and let cool.

To serve, divide soup among bowls and top with basil, croutons, and a drizzle of olive oil.