Soups & Stewsepicurious4.9
BA's Best Gazpacho
You can't do much better than this Spanish gazpacho recipe when you're in the mood for chilled soup. On hot summer days, nothing hits like this no-cook wonder.
👥 4 Servings👤 Rick Martinez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
📝 Preparation Steps
1
Cut 2" of the cucumber into ¼" pieces and set aside for serving; coarsely chop remaining cucumber and place in a large bowl. Cut one quarter of the bell pepper into ¼" pieces and set aside for serving; coarsely chop remaining bell pepper and add to bowl with chopped cucumber. Add tomatoes to bowl and toss with shallot, garlic, 2 Tbsp. vinegar, and 1 Tbsp. salt. Let stand ⏱️ 30 minutes at room temperature to let flavors meld.
2
Transfer tomato mixture along with any accumulated juices to a blender. Add 3 Tbsp. oil and purée on medium speed until smooth; season with salt and vinegar, if desired. Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, about ⏱️ 1 hour.
3
Divide gazpacho among bowls. Top with cherry tomatoes, chives, reserved cucumber and red pepper pieces, and tomato seeds; drizzle with oil and season with salt. Serve with bread alongside. Do Ahead: Gazpacho can be made 1 day ahead; cover and chill. Editor’s note: This recipe was originally published on August 8, 2016.
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