Gazpacho (Cold Vegetable Soup)

Gazpacho (Cold Vegetable Soup)

MAKES 5 1/2 CUPS
This traditional, Spanish summer soup is not only delicious and refreshing, but also a great way to add more vegetables to your menu. It is so versatile that you can serve it with tapas, as a first course for dinner, or as lunch with some bread and manchego cheese. For a pretty presentation, dice a couple tablespoons of tomato and cucumber before making the soup and set aside for garnish.

Ingredients

  • 2 pounds vine-ripened or Roma tomatoes (cored and quartered (dice and reserve some for garnish))
  • 1 red bell pepper (seeded and cut into chunks)
  • 1/2 large English cucumber (seeded and roughly chopped (dice and reserve some for garnish))
  • 1/4 large red onion (peeled)
  • 2 cloves garlic
  • 1 slice day-old rustic bread
  • 2 teaspoons sherry vinegar (plus more to taste)
  • 1 1/2 teaspoons kosher salt (plus more to taste)
  • 1/4 cup extra virgin olive oil (plus more for finishing)

Directions

  1. In a blender, puree vegetables and bread until smooth. Blend in two batches, if necessary. If the mixture is too thick, add up to 1/4 cup water to reach desired consistency. For a silkier texture, see Cook's Tip.
  2. Add sherry vinegar and salt. Remove plug from blender lid. With machine running, slowly add olive oil through the opening in the lid. Taste and season with more salt and sherry vinegar, as needed.
  3. Transfer gazpacho to a covered container and chill 30 minutes or up to overnight.
  4. Serve in bowls or glasses garnished with diced tomatoes, cucumber, and a drizzle of olive oil.

Cook Tips

For a finer texture, pour puree through a strainer and return liquid to blender for step 2. Serve in drinking cups.

Nutrition

  • Calories: 160
  • Fat: 12.0 g
  • Saturated Fat: 1.5 g
  • Trans Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 390.0 mg
  • Carbohydrates: 14.0 g
  • Fiber: 3.0 g
  • Added Sugars: 0.0 g
  • Sugar: 6.0 g
  • Protein: 3.0 g