Gazpacho
Cold Spanish tomato soup blended with cucumber, garlic, and olive oil, served chilled. Puréed vegetables create a smooth, refreshing broth with optional bread thickening.
Ingredients
Method
Core and roughly chop the tomatoes. Peel and seed the cucumber, then chop into chunks. Dice the red onion and mince the garlic.
If using bread as a thickener, remove the crusts and tear into pieces.
Add tomatoes, cucumber, red onion, garlic, and bread (if using) to a blender or food processor.
Pour in the olive oil and red wine vinegar, then add the cold vegetable broth.
Purée until smooth or reach desired consistency; some prefer a slightly chunky texture. Season with salt and black pepper to taste.
Transfer to a bowl and refrigerate for at least one hour until thoroughly chilled.
Pour into bowls and top with fresh parsley, halved cherry tomatoes, and additional olive oil drizzle if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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