Recipe by Midwest Maven
A very refreshing traditional Spanish soup, great for a hot day.(time does not include chill time)
Top Review by K9 Owned
This was an awesome Gazpacho! I made it exactly as written and the only thing I would change is to pass on the ice cubes. They make a nice presentaion but I didn't want them to water the soup down so I fished them out after taking a picture. I loved the crunch of the garnishes and croutons against the sliky mouth feel of the soup. Very easy, very, very flavourful. It's a winner in this house!
Made for the Bistro Babes - ZWT 8
- 2 red bell peppers, seeded and coarsely chopped
- 1 cucumber, peeled, seeded, and coarsely chopped
- 14 ounces tomatoes, large and juicy ones, skinned, seeded and coarsely chopped
- 4 tablespoons olive oil
- 2 tablespoons sherry wine vinegar
- salt and pepper
- 2 tablespoons olive oil
- 1 garlic clove, halved
- 2 slices bread, crusts removed and cut into 1/4 inch cubes
- sea salt
- diced green and red bell pepper
- finely diced seeded cucumber
- chopped scallion
- ice cube
Directions See How It's Made
- Put the bell peppers, cucumber, tomatoes, olive oil and vinegar in a food processor, and process until smooth.
- Season with salt and pepper to taste, transfer to a bowl, cover and chill for at least 4 hours.
- Meanwhile, for the garlic croutons, heat the oil in a skillet over med/high heat.
- Add the garlic and fry for 2 minutes, stirring to flavor the oil.(can use more garlic if you like).
- Discard the garlic, add the bread cubes, and fry until golden on all sides.
- Drain well on paper towels, sprinkle with the sea salt and store in an airtight container if not using immediately.
- To serve, place ice cubes in soup bowls, ladle the soup on top and then top with your garnishes and croutons, or let your guests add their own.