Fresh Tomato Gazpacho
Difficulty Level: Intermediate
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Prep Time:45 Minutes
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Yield:6 Servings
Ingredients
- 6 ounces hearty bread, crusts removed and torn into 1- to 2-inch pieces
- 6–7 medium ripe tomatoes, chopped (about 3 pounds)
- 1 medium English cucumber, peeled and chopped
- 1 small red onion, peeled and chopped
- 2–3 Fresno chiles, stemmed, seeded and chopped, or 1 medium green bell pepper
- ¼ cup fresh oregano leaves, roughly chopped
- 2 garlic cloves, peeled and smashed
- 1 ¼ teaspoons sea salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 1 cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons sherry vinegar, plus more to taste
- For Serving:
- Finely chopped tomato, cucumber and red onion
- Fresh oregano or flat-leaf parsley, chopped
- Croutons, homemade or store-bought
- Extra-virgin olive oil
- Freshly ground black pepper
- 170.1g hearty bread, crusts removed and torn into 1- to 2-inch pieces
- 6–7 medium ripe tomatoes, chopped (about 3 pounds)
- 1 medium English cucumber, peeled and chopped
- 1 small red onion, peeled and chopped
- 2–3 Fresno chiles, stemmed, seeded and chopped, or 1 medium green bell pepper
- 59.15ml fresh oregano leaves, roughly chopped
- 2 garlic cloves, peeled and smashed
- 5.33g sea salt, plus more to taste
- 1.07g freshly ground black pepper, plus more to taste
- 236.59ml extra-virgin olive oil, plus more for drizzling
- 38.34g sherry vinegar, plus more to taste
- For Serving:
- Finely chopped tomato, cucumber and red onion
- Fresh oregano or flat-leaf parsley, chopped
- Croutons, homemade or store-bought
- Extra-virgin olive oil
- Freshly ground black pepper
Cool off with vibrant summer gazpacho. A refreshing no-cook soup that puts ripe, juicy tomatoes front and center. Serve it as a light meal, alongside dinner, or straight from a glass when you need a refreshing pick-me-up.
Preparation
STEP 1
Place the bread in the bottom of a large, wide bowl or pot. Add half of the chopped tomatoes and season generously with salt and pepper.
STEP 2
Add the cucumber, red onion, Fresno chiles or bell pepper, oregano and garlic. Season again with salt and pepper. Top with the remaining tomatoes and season with more salt and pepper.
STEP 3
Drizzle the olive oil and vinegar over everything. Let stand at room temperature for 30 minutes to allow the bread to soften and the flavors to develop.
STEP 4
Toss everything together until well combined, making sure to incorporate the liquid collected at the bottom of the bowl.
STEP 5
Working in batches, transfer the mixture to a blender and blend on high until completely smooth, about 3 minutes.
STEP 6
For an extra-smooth gazpacho, pour the soup through a fine-mesh strainer into a large bowl. Taste and adjust with additional salt, pepper or vinegar as needed.
STEP 7
Chill until ready to serve. Garnish with the finely chopped vegetables and herbs, a few croutons, a drizzle of olive oil and freshly ground black pepper.
Options
Serve with crusty bread, a green salad or grilled seafood to make it a light summer meal.
Pour into glasses and serve chilled as a refreshing first course or between dishes.
Add your favorite spirit to make a refreshing savory summer cocktail.
Refrigerate for 3–4 days. The soup will naturally separate, so give it a good stir before serving.
Gazpacho can be frozen, but the texture may change slightly when thawed because of the olive oil emulsion.