Gazpacho
Description
Great in the summer or anytime! Chock full of veggies, inexpensive, tasty and refreshing.
Ingredients
- 1 slice of white bread (or baguette, crusts removed. Ours was 25g after the crust was removed but before soaking)
- 900 grams ripe Roma tomatoes (about 2 lbs, roughly chopped)
- 1 green bell pepper (seeded and chopped)
- 1 jalapeño (optional, seeded or not depending on heat preference and roughly chopped)
- 1/3-1/2 large cucumber (or 1 small, roughly chopped)
- 1 medium shallot (about 50g, peeled and roughly chopped)
- 1 clove garlic (large or 2 small, peeled and roughly chopped)
- 30 milliliters sherry vinegar (2T, could sub red wine vinegar)
- 45 milliliters extra virgin olive oil (3T, use your best oil for this)
- 1 teaspoon salt (fine sea or kosher)
- 1/2 teaspoon black pepper (freshly ground)
- croutons*
- cubed avocado
- drizzle of olive oil (use your best oil for this)
- freshly chopped herbs (basil, parsley or cilantro)
- blob of pesto, gremolata or tapenade
Base soup ingredients
Optional other ingredients
Instructions
Cut the crust off the bread and soak it in water for a few minutes. Squeeze most of the water out of the bread.
In a food processor or a blender, add all the base soup ingredients together, including the squeezed out bread. Blend a lot if you want a smoother texture or less to go for a chunkier soup. If you want a completely smooth soup, blend until there are only very small bits in the liquid and then strain through a fine sieve.
Chill for a minimum of 2 hours, overnight is better.
Serve in a bowl, a glass or a mug with optional ingredients as toppings.
Note
Recipe for optional croutons.
cold soup, classic, tasty, veggies, healthy
