Note that this recipe calls for letting the gazpacho sit for several hours before serving. This allows the flavors to blend and the texture to settle into a lovely velvety smoothness, so try not to skip it!
Try these Cooling Cold Soups for more delicious ways to cool off this summer.
Prep Time: 30 minutes
Total Time: 30 minutes
- 3 lbs. very ripe tomatoes
- 1 small cucumber, peeled and seeded
- 5-inch long piece of baguette or two slices of white bread
- 1 clove garlic (optional)
- 1 Tbsp. good quality red wine vinegar
- 1 Tbsp. sherry vinegar
- 1/2 cup good quality extra virgin olive oil
- Salt and pepper to taste
- Optional Garnishes:
- Red pepper (diced)
- Red onion (diced)
- Hard-boiled egg (chopped)
- Ham (diced)
- Black olives (chopped)
- Small toasted croutons
- Tabasco or other hot sauce (not traditional, but delicious)
- Whirl tomatoes, cucumber, bread, garlic (if you like), red wine vinegar, and sherry vinegar in a blender until very smooth. Note that you will need to do this in two or three batches depending on your blender.
- Run tomato puree through a food mill or fine-mesh sieve to remove bitter skins and seeds and ensure an extremely smooth texture.
- Whirl tomato mixture in a blender again, adding olive oil this time (you will need to do this in two batches). Add salt and pepper to taste. Cover and chill at least four hours and up to overnight.
- Serve chilled with an assortment of garnishes. Allow each diner to garnish their own bowl of gazpacho.
Makes 4 ample servings of Spanish Gazpacho.