Description
This classic Spanish Gazpacho is the perfect cold tomato soup recipe to whip up on a hot summer day. It’s a super refreshing celebration of summer produce with fresh tomatoes, cucumbers, peppers, and of course, a bit of stale bread. Made in the blender and then strained, it has that classic silky smooth texture.
Ingredients
Units
Scale
- 4 slices of a stale baguette
- 1/2 cup good quality olive oil
- 2 tbsp balsamic vinegar
- 1 cup water
- 3 cups fresh tomatoes, roughly chopped
- 1 cup sweet peppers, roughly chopped (Cubanelles, bell, etc.)
- 1/2 cup cucumber, peeled and roughly chopped
- 1 shallot, peeled and roughly chopped
- 1 garlic clove, peeled
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Add ingredients to blender: Toss all the ingredients to a blender, starting with the bread so it can soak up all the liquids. Blend until silky smooth.
- Strain and chill: Strain through a mesh strainer to remove any solids and transfer to the fridge to chill for at least 2 hours. Serve topped with a drizzle of oil, fresh herbs, and toasted bread, if desired.
