Fresh, ripe tomatoes, green peppers, cucumber, garlic, bread, olive oil, and vinegar come together in this classic Spanish soup.–Jose Andres
- Quick Glance
- 25 M
- 25 M
- Serves 6
- 3 cups very ripe tomatoes, medium dice
- 1 cucumber, peeled and diced
- 1 green bell pepper, cored, seeded, and diced
- 1 garlic clove
- 5 ounces bread, torn into small pieces
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons sherry vinegar
- Salt, to taste
- 1 cup spring water, or more as needed
- Croutons, for garnish
- 1. Reserve 1 tablespoon each of the diced tomato, cucumber, and green pepper.
- 2. Working in batches, purée the rest of the tomatoes, cucumber, and green pepper along with the garlic, bread, oil, vinegar, and salt in a blender until very smooth.
- 3. Strain the mixture through a sieve, pressing on the solids with the back of a spoon to release as much of the soup as possible. Discard the solids and chill the gazpacho for several hours.
- 4. To serve, ladle the gazpacho into chilled bowls. Garnish with the reserved tomato, cucumber, green pepper, as well as the croutons, and drizzle liberally with olive oil.
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Gazpacho Recipe © 2003 Andrew Dornenburg and Karen Page. All rights reserved.