Description
A refreshing cold soup, perfect for a hot day. This vibrant Spanish classic is easy to make and endlessly adaptable.
Ingredients
Units
Scale
- 1 cups (237 ml) cucumber
- 1 green bell pepper
- 3 lbs (1361 g) ripe plum tomatoes
- 2 garlic cloves
- 1/4 cups (59 ml) sherry vinegar
- 1/2 cups (118 ml) Oloroso sherry
- 3/4 cups (177 ml) Spanish extra-virgin olive oil
- 2 slices rustic bread
- 1/4 cups (59 ml) Spanish extra-virgin olive oil
- 3 or 4 plum tomatoes
- 1/2 cups (118 ml) cucumber
- Edible flowers, micro-greens
- Sea salt
Instructions
- Combine the cucumbers, peppers, tomatoes, garlic, vinegar, sherry, olive oil, and 2 cups of water in a food processor or blender. Puree until well blended into a thick orange liquid. Pour through a medium-hole strainer into a pitcher. Refrigerate for about 30 minutes.
- For the garnish
- If using bread, preheat oven to 450°F (232°C). Cut bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of olive oil. Spread on a baking sheet and bake on the middle rack until golden brown, about 7 minutes. Set croutons aside to cool.
- When ready to serve, dice the cucumber. Put a few croutons (or crackers), plum tomato halves, cucumber, and any other garnishes in each bowl and pour the gazpacho over them. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with salt.
Notes
- For a smoother gazpacho, remove the skins from the tomatoes before blending. Blanching them briefly in boiling water first will make this easier.
- If you don’t have Oloroso sherry, dry vermouth or a dry white wine can be substituted.
- Store leftover gazpacho in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: Spanish
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 20
- Fiber: 4
- Protein: 3