Spanish 0 min

Gazpacho

Name: Gazpacho
Yield: 2 servings
Cuisine: Spanish
Ingredients: 2 lbs ripe Roma tomatoes, roughly chopped; 1 medium English cucumber, peeled and roughly chopped; 1 red bell pepper, seeds removed, roughly chopped; 1 small red onion, roughly chopped; 3 cloves garlic, minced; 3 tablespoons sherry vinegar; 1/3 cup extra-virgin olive oil; 2 slices stale white bread, crusts removed, soaked in water and squeezed dry; 1 teaspoon salt; 1/2 teaspoon cumin; Cold water to adjust consistency; Diced cucumber, tomato, and croutons for garnish

veganvegetariangluten-freehealthyquick

Ingredientsfor 2

160

Cal

Protein

16g

Carbs

10g

Fat

12 lbs ripe Roma tomatoes, roughly chopped
21 medium English cucumber, peeled and roughly chopped
31 red bell pepper, seeds removed, roughly chopped
41 small red onion, roughly chopped
53 cloves garlic, minced
63 tablespoons sherry vinegar
71/3 cup extra-virgin olive oil
82 slices stale white bread, crusts removed, soaked in water and squeezed dry
91 teaspoon salt
101/2 teaspoon cumin
11Cold water to adjust consistency
12Diced cucumber, tomato, and croutons for garnish

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Instructions

1
Combine tomatoes, cucumber, bell pepper, onion, and garlic in a blender. Add squeezed bread, sherry vinegar, and cumin. Blend on high for 2 minutes until completely smooth.
2
With the blender running on low, slowly drizzle in the olive oil — this emulsifies the soup and gives it a silky texture. Season with salt and add cold water if needed to reach a pourable but substantial consistency.
3
Strain through a medium-mesh strainer for a very smooth texture (optional — some prefer it slightly rustic). Refrigerate for at least 2 hours, or overnight — the flavors meld dramatically. Serve very cold in chilled bowls, garnished with diced cucumber, tomato, croutons, and a drizzle of olive oil.