More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but its not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
Gazpacho
For a bright, refreshing summer soup, try Alton Brown’s Gazpacho recipe, loaded with fresh, crunchy vegetables and herbs, from Good Eats on Food Network.
Prep: 0 45min0
Total: 0 2h45min0
Yield: 4 servings
Serving Size: 1 of 4 servings
Nutrition Facts: servingSize 1 of 4 servings, calories 181, Fat 14g, Saturated Fat 2g, Carbohydrate 14g, Fiber 4g, Sugar 8g, Protein 2g, Cholesterol 0mg, Sodium 511mg
Ingredients:
- 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
- Tomato juice
- 1 cup cucumber, peeled, seeded and chopped
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1 small jalapeno, seeded and minced
- 1 medium garlic clove, minced
- 1/4 cup extra-virgin olive oil
- 1 lime, juiced
- 2 teaspoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon toasted, ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh basil leaves, chiffonade
Instruction:
- Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
- Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
- Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
Best-Ever Gazpacho
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.
Prep: 15min
Total: 25min
Yield: 3 serving(s)
Nutrition Facts: calories 341 Calories, Fat 25 g, Saturated Fat 4 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 1114 mg, Carbohydrate 20 g, Fiber 6 g, Sugar 11 g, Protein 6 g
Ingredients:
- 2 lb. tomatoes, quartered
- 2 Persian cucumbers, peeled and chopped
- 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 slices country bread, cubed
- 2 tbsp. thinly sliced basil
Instruction:
- 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, stirring occasionally, until golden and crisp. Remove from heat, season with salt, and let cool.
- To serve, divide soup among bowls and top with basil, croutons, and a drizzle of oil.
