Servings: 5
Calories: 83kcal
Equipment
- large bowl
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon smoked paprika
- 1 teaspoon fine sea salt
- 2 small garlic cloves peeled
- 1/2 small red onion peeled and roughly chopped
- 1 small cucumber peeled and deseeded
- 1 medium green bell pepper deseeded
- 2 pounds ripe Roma tomatoes quartered and deseeded
- 1 thick slice of sourdough bread soaked in water, crusts removed
- 2 tablespoons aged sherry vinegar
- 1/2 teaspoon freshly cracked black pepper
Optional garnishes:
- crispy homemade croutons fresh basil, a drizzle of olive oil, or any leftover
- chopped vegetables from the gazpacho
Instructions
Step 1: Prepare Your Ingredients
- Start by eschewing the hassle. Rinse your vegetables, and chop them into large chunks. This makes it easier for the blender to do its job. Remember, the goal is blending, not fine chopping.
Step 2: Blend the Base
- In your blender, add the tomatoes first. They form the base of your gazpacho. Follow this with the cucumber, green bell pepper, red onion, garlic, and soaked bread.
Step 3: Add Seasoning and Oil
- Pour in the extra virgin olive oil, sherry vinegar, sea salt, smoked paprika, and cracked black pepper. Blend on high until you reach your desired consistency. Aim for something silky but still with a bit of texture.
Step 4: Chill and Marinate
- Pour the blended gazpacho into a large bowl or container. Cover and refrigerate for at least an hour. This isn’t just for cooling; chilling allows the flavors to mingle harmoniously.
Step 5: Serve and Garnish
- When ready to serve, give your gazpacho a gentle stir. Taste and adjust seasoning if needed. Ladle it into bowls and garnish with your choice of crispy croutons, basil, or a drizzle of olive oil.
Notes
- Use quality tomatoes: When in season, June through August is ideal. Heirloom varieties lend remarkable flavor.
- Soak the bread for just the right amount of time: Too little, and it won’t blend well. Too long, and it could turn mushy. Just a few minutes is perfect.
- Adjust garlic to taste: Not everyone wants their soup to bite back. Start with one clove, and add another if you want more kick.
- Customize your ingredients: Feel free to swap out the green bell pepper for yellow or red for a different flavor profile.
- Garnish creatively: Experiment with garnishes—avocado, radishes, or even a dollop of yogurt for creaminess.
Nutrition
Serving: 247g | Calories: 83kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4.1g | Saturated Fat: 0.6g | Cholesterol: 3mg | Sodium: 548mg | Fiber: 3g | Sugar: 6g
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