Recipe information
Ingredients for - Gazpacho
1. 2 lb. tomatoes, quartered -
2. 2 Persian cucumbers, peeled and chopped, plus more chopped for serving -
3. 1/2 red bell pepper, chopped -
4. 1 clove garlic, roughly chopped -
5. 2 tbsp. red wine vinegar or sherry vinegar -
7. 1/3 c. extra-virgin olive oil, plus more for pan and garnish -
10. 2 thick slices country bread -
11. 6 cherry tomatoes, halved, for topping (optional) -
How to cook deliciously - Gazpacho
1. Stage
Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled.
2. Stage
Meanwhile, in a large skillet over medium heat, add enough oil to coat the bottom of the pan. Add bread and cook until golden and crisp on the bottom, 1-2 minutes. Flip bread to other side and cook until crisp, 1-2 minutes more. Remove from pan and let cool.
3. Stage
To serve, divide soup among bowls and top with cucumber, tomatoes (if using), basil, and a drizzle of oil.
