Prep 5 hrs
Cook 0 mins
Gazpacho is like chili, where everyone has a certain way of doing it and it will taste different every time. I got this recipe from my college Spanish book, and have been using it for years. Good for hot days or as a drinkable snack.
- 3 lbs tomatoes, very ripe (the best are hothouse)
- 1⁄2 bell pepper (I use red)
- 1 small day-old baguette
- 3⁄4 cup olive oil
- 1 large onion
- 1 large cucumber
- 2 small carrots
- 2 garlic cloves
- 1⁄2 cup balsamic vinegar (or to taste)
- 1⁄2 cup water
- 1 teaspoon paprika
- hard-boiled egg
- diced bell pepper
- diced cucumber
- To start, chop the cucumber and soak it with the stale baguette in the water.
- The water should saturate the bread well, but not drown it.
- Salt the water with up to a 1/2 tbsp of salt.
- Let soak.
- If your bread is too fresh, sit it out in the sun for a few hours to harden.
- Peel the skin off the tomatoes.
- Ripe tomatoes peel easier and have the best flavor.
- If your tomatoes are uncooperative, plunge them into hot water for a few seconds to loosen the skin.
- Pass the peeled tomatoes through a blender.
- Puree away.
- Pass the remaining soup ingredients through the blender, including the soaked baguette and cucumber.
- Blend your two blended batches together until well mixed.
- Taste and adjust salt, vinegar, if necessary.
- You may even want to add a few more peeled tomatoes if the soup tastes too bell peppery.
- Refrigerate for 4 hours before serving.
- Top with garnishes and enjoy!
- For Vegan option omit the eggs.