Easy Gazpacho
This easy gazpacho takes just minutes to make and is perfect for a light dinner or appetizer.
Equipment
Ingredients
- 50 g crusty bread
- 2 1/4 pounds tomatoes, quartered , plus more for garnish1
- 1/4 small red onion , plus more for garnish
- 2 garlic cloves
- 1 cup green bell pepper, chopped, plus more for garnish
- 2 cups peeled, seeded and chopped cucumber , plus more for garnish
- 1 1/4 teaspoon salt
- 1/3 cup good quality extra-virgin olive oil2, plus more for garnish
- 3 tablespoons red wine vinegar
Instructions
- Tear the bread and soak in cold water for about 15 minutes, until softened. Drain, squeezing gently to remove excess water and place in a blender.
- Add the quartered tomatoes, onion, garlic, bell pepper and cucumber. You may need to work in batches, blenidng until creamy.
- With the motor running, add the vinegar and salt. Slowly drizzle in the olive oil until the gazpacho is creamy and smooth. Taste, adjusting seasoning-- adding more salt, vinegar, olive oil, depending on preference.
- Place in the fridge for at least 2 hours, until very cold. When ready to serve, divide into bowls or glasses.
- Garnish with chopped onion, tomato, cucumber and green pepper along with a generous drizzle of more good olive oil.
Notes
This serves 4 large bowls with 6-8 smaller ones.
- I like to make a chopped relish to serve on top with finely chopped red onion, tomato, cucumber, and bell pepper.
- The taste of your olive oil matters! This gazpacho has been tested with the following brands, which I recommend: Kosterina, Zoe, California Olive Ranch Miller's Blend, and Laconiko (personal favorite). Gazpacho is kinda like pesto in my opinion, the right olive oil can make or break it, so make sure you try your olive oil first to like the taste.
Nutrition
Serving: 1servingCalories: 263kcalCarbohydrates: 21gProtein: 5gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 819mgPotassium: 799mgFiber: 5gSugar: 9gVitamin A: 2311IUVitamin C: 68mgCalcium: 52mgIron: 2mg