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Fresh Tomato Gazpacho with Herbs Recipe

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3.9 from 6 reviews

A refreshing traditional Spanish cold soup, Gazpacho is a vibrant blend of ripe tomatoes, cool cucumbers, bell peppers, and fresh herbs, perfectly seasoned with olive oil, sherry vinegar, and a touch of spice. This quick and easy recipe is ideal for hot weather and serves as a healthy appetizer or light meal.

Ingredients

Vegetables and Bread

  • 4 to 5 slices stale artisan bread, crust removed
  • 5 large ripe tomatoes (about 2 pounds)
  • 1/2 English cucumber, peeled and chopped
  • 1 celery stalk, chopped
  • 1 green pepper, cored, seeded, roughly chopped
  • 2 green onions, trimmed and roughly chopped, plus more for garnish
  • 2 garlic cloves, peeled and roughly chopped

Seasonings and Finishing Touches

  • 1/2 cup extra virgin olive oil, plus extra for drizzling
  • 2 tablespoons sherry vinegar
  • Salt and pepper to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper (optional, for spice)
  • Pinch of sugar
  • Small handful fresh mint leaves, torn or chopped
  • Small handful fresh cilantro leaves, torn or chopped

Instructions

  1. Soak the bread: Place the artisan bread slices in a bowl with 1/2 cup of water. Let the bread soak until soft while you prepare the other ingredients. Once soaked, squeeze the bread gently to remove excess water.
  2. Blanch and peel the tomatoes: Bring a large pot of water to a boil. Add tomatoes and let them boil for about 40 seconds. Using a slotted spoon, remove the tomatoes and let them cool for a minute. When cool enough to handle, carefully peel off the tomato skins.
  3. Puree the soup: In a large blender, combine the peeled tomatoes, chopped cucumber, celery, green pepper, green onions, and garlic. Add the soaked bread on top. Pour in 1/2 cup extra virgin olive oil and 2 tablespoons sherry vinegar. Pulse the blender a few seconds to start blending.
  4. Add seasonings and blend: Add salt, pepper, cumin, cayenne pepper (if using), and a pinch of sugar. Blend again until smooth and well combined. If the mixture is too thick, add a little water and blend until you reach your desired texture.
  5. Chill the gazpacho: Transfer the soup into a glass container or large canning jars. Cover tightly and refrigerate for at least 1 hour to allow flavors to meld and soup to chill. Although it can be served at room temperature, chilling enhances the refreshing taste.
  6. Serve: Before serving, stir the gazpacho gently. Ladle into bowls or small glasses. Drizzle with extra virgin olive oil and garnish with fresh mint, cilantro, and chopped green onions for added freshness and flavor.

Notes

  • Using stale artisan bread helps thicken the soup and adds a pleasant texture; fresh bread might make the soup too watery.
  • To remove tomato skins easily, blanching is essential; this step ensures a smoother texture.
  • Adjust the cayenne pepper quantity based on your preferred spice level or omit it altogether for a milder flavor.
  • Gazpacho can be prepared a day in advance and refrigerated to deepen the flavors.
  • If you prefer a chunkier gazpacho, blend for a shorter time or pulse the blender to maintain some texture.
  • For an extra kick, you can add a splash of hot sauce or substitute sherry vinegar with red wine vinegar.

Find it online: https://marthatasty.com/fresh-tomato-gazpacho-with-herbs-recipe/