- Makes: 8 servings
- Yield: 8 tapas-sized servings
- Hands On 30 mins
- Total Time 4 hrs including chilling time
Most people think of gazpacho as a cold tomato soup, but the name comes from an Arabic word meaning "soaked bread." Aim to prep it a day ahead, so it's well-chilled and the flavors have time to mingle. Serve as shooters or in bowls.
white bread, crusts trimmed off, torn in large pieces
red onion, finely chopped
red bell pepper, chopped
cucumber, halved, seeded and chopped
garlic, minced or pressed
extra-virgin olive oil
- Halve tomatoes crosswise; remove and discard seeds. Place a box grater inside a baking dish; carefully grate cut sides of tomatoes until only skins remain. Discard skins. Add bread and the salt to tomato flesh; let stand 20 minutes.
- Place onion in a small bowl of ice water; let stand 15 minutes. Drain and pat dry with paper towels.
- Transfer baking dish contents to a food processor; add drained onion, the red pepper, cucumber and garlic. Pulse but do not puree. (The gazpacho should retain some texture.) Add oil and vinegar; pulse again. If processor is large enough, add tomato juice; pulse just to combine. (Or, transfer to a bowl to stir in juice.) Season to taste with salt. Cover and chill at least 4 hours or overnight. Taste before serving and enliven with a splash more vinegar, if needed. Serve in small glasses or bowls, drizzled with olive oil.
(Classic Gazpacho)Servings Per Recipe 8, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 137, fiber (g) 2, sodium (mg) 457, sat. fat (g) 1, vit. A (IU) 1675, iron (mg) 1, carb. (g) 16, vit. C (mg) 95, Fat, total (g) 8, sugar (g) 7, Potassium (mg) 518, chol. (mg) 0, pro. (g) 3, calcium (mg) 43, Trans fatty acid (g) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 5, Thiamin (mg) 0, Polyunsaturated fat (g) 1, Riboflavin (mg) 0, Folate (µg) 54