Gazpacho Soup Recipe
Gazpacho is a refreshing cold soup crafted from ripe tomatoes, crisp cucumbers, and vibrant bell peppers. This delightful dish is perfect for keeping cool and refreshed on those sweltering summer days.
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Ingredients
- 1 1/2 lbs red heirloom or beefsteak tomatoes
- ½ shallot
- 2 cloves garlic
- 2 tablespoons sherry vinegar
- 1 1/2 tablespoons extra virgin olive oil
- 2 1/2 teaspoons kosher salt
- 1 slice sourdough bread
- micro greens
- 1 9 ounce cucumber
- 1 orange bell pepper
Equipment Needed
- Blender
Instructions
- 1
Immerse the tomatoes in a pot of boiling water for roughly 40 seconds, or until the skin starts to loosen. Once done, carefully peel off the skin.
- 2
Cut the tomatoes, bell pepper, and cucumber into sizable pieces. Combine them in a blender along with the shallot, garlic, olive oil, vinegar, and salt. Blend until the mixture is completely smooth.
- 3
Transfer the blended mixture into a container and chill in the refrigerator for 3 to 4 hours, or overnight, to enhance the flavors.
- 4
To prepare homemade croutons, cut the bread into small cubes. Sauté in a skillet with a splash of olive oil over medium heat until the edges turn golden brown. Sprinkle with a touch of salt.
- 5
Divide the gazpacho into 4 bowls and garnish with a drizzle of olive oil, the croutons, micro greens, and your choice of diced cucumber or bell pepper.
Nutrition Information
Notes & Tips
- Yields 5 cups.