Spanish Gazpacho

READY IN: 16mins
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To peel tomato skin, remove stems and score the base of tomato by making an “X” with a knife. Drop them in boiling water and blanch for 1 minute. Remove and plunge them in an ice bath; let them sit for 5 minutes before peeling off the skins.
  • Place croutons in a bowl with just enough water for soaking. When it’s done, squeeze bread with your hands and transfer to a bowl; discard water and set aside. Process all the ingredients in a blender until smooth and creamy (might have to do in two batches). Cover and chill overnight. Served with crostini.
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