20-Min Spanish Gazpacho
Ice-cold tomato soup that tastes like summer in a bowl. Blend ripe tomatoes with sherry vinegar and olive oil, chill, and serve with crispy bread cubes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 185
- Protein
- 3g
Ingredients
- 2 lbs ripe tomatoes (Roma or beefsteak)
- 2 tbsp sherry vinegar
- 3 tbsp extra-virgin olive oil
- 1 whole cucumber
- 1 whole red bell pepper
- 2 slices crusty bread (for croutons)
Instructions
- 1
Core tomatoes and roughly chop them. Dice half the cucumber and half the bell pepper; set aside for garnish.
- 2
Add chopped tomatoes, remaining cucumber and pepper, vinegar, 2 tbsp olive oil, and 1 cup water to a blender.
- 3
Blend until smooth, about 90 seconds. Season with salt and pepper to taste.
- 4
Tear bread into bite-sized cubes. Toss with remaining 1 tbsp olive oil and a pinch of salt.
- 5
Toast bread cubes in a dry skillet over medium-high heat, stirring often, until golden and crispy, about 4 minutes.
- 6
Pour gazpacho into a bowl, add ice cubes, top with reserved diced vegetables and warm croutons, and serve immediately.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- blender
- large serving bowl
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