CondimentChilean

Gazpacho

Name: Gazpacho
Prep time: 15 min
Cook time: 10 min
Total time: 15 min
Yield: 3 servings
Cuisine: Chilean
Ingredients: 2 lb. tomatoes, quartered; 2 Persian cucumbers, peeled and chopped, plus more chopped for serving; 1/2 red bell pepper, chopped; 1 clove garlic, roughly chopped; 2 tbsp. red wine vinegar or sherry vinegar; 1/2 c. water; 1/3 c. extra-virgin olive oil, plus more for pan and garnish; Kosher salt; Freshly ground black pepper; 2 thick slices country bread; 6 cherry tomatoes, halved, for topping (optional); 2 tbsp. thinly sliced basil

4.2

(10 reviews)

Author:Lena Abraham Total: 0h 15m 12 ingredients 3 servings

This super-fresh, summery, no-cook gazpacho is all you'll want to eat on a hot summer day. Topped with homemade croutons and basil, it's a magical combo.

Add to My Account

Prep Time

0h 15m

Cook Time

0h 10m

Ingredients

Yield

3 servings

Calories

347 kcal

Ingredients

What you'll need

12 total ingredients

2 lb. tomatoes, quartered

2 Persian cucumbers, peeled and chopped, plus more chopped for serving

1/2 red bell pepper, chopped

1 clove garlic, roughly chopped

2 tbsp. red wine vinegar or sherry vinegar

1/2 c. water

1/3 c. extra-virgin olive oil, plus more for pan and garnish

Kosher salt

Freshly ground black pepper

2 thick slices country bread

6 cherry tomatoes, halved, for topping (optional)

2 tbsp. thinly sliced basil

Nutrition Details

Nutrition Facts

Gazpacho

Serving Size1 servings

Amount per serving

Calories347

% Daily Value*

Total Fat 26g33%

Saturated Fat 4g20%

Trans Fat 0g

Cholesterol 0mg0%

Sodium 1193mg52%

Potassium 0mg0%

Total Carbohydrates 21g8%

Dietary Fiber 6g21%

Total Sugars 12g

Protein 6g12%

Vitamin D 0mcg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are estimates and may vary.

Method

Step-by-step instructions

Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled.

Meanwhile, in a large skillet over medium heat, add enough oil to coat the bottom of the pan. Add bread and cook until golden and crisp on the bottom, 1-2 minutes. Flip bread to other side and cook until crisp, 1-2 minutes more. Remove from pan and let cool.

To serve, divide soup among bowls and top with cucumber, tomatoes (if using), basil, and a drizzle of oil.

Author & Creator

Lena Abraham

Source Recipe