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Ingredients
- 2 lbs. tomatoes, quartered
- 1/2 lb. cucumber, peeled if necessary
- 3 ounces sweet red pepper
- 1 clove garlic
- 2 tbsp. sherry or balsamic vinegar, or more to taste (sherry preferred)
- 1/2 cup water
- 1/4 cup extra-virgin olive oil, preferably Spanish
- salt to taste
- For the garnish - OPTIONAL - This is nice but not necessary - I like it just with a good handful of tiny olive oil croutons
- 3 tbsp. EVOO
- 1 slice of rustic white bread, diced finely
- 12 cherry tomatoes, halved
- 1 cucumber, peeled and cut into 1/2" cubes
- 1 tbsp sherry vinegar
Details
Servings 4
Preparation
Step 1
* For the gazpacho:
* In a blender or food processor, add the tomatoes, cucumber, bell pepper, garlic, sherry vinegar and water and blend until the mixture becomes a thick liquid. Taste for acidity (this will vary with the sweetness of the tomatoes) and add more vinegar if necessary. Add the oil and salt. Blend again briefly to thoroughly incorporate the oil. Cover and refrigerate until cool, at least 30 minutes.
* For the garnish: Meanwhile, in a small saute pan over medium-high heat, add 1 tablespoon of the oil. When it is shimmering, add the bread and cook until golden on both sides, about 2 minutes. Break the bread into small pieces to form about 16 croutons and set aside.
* To assemble the soup, distribute the croutons, cherry tomatoes, cucumber and onions evenly among the bowls and drizzle with sherry vinegar and the remaining olive oil. Sprinkle with sea salt and chives. At the table, pour the chilled gazpacho over the garnish. Serve immediately.
*NUTRITION:* (Without Garnish)
* Calories - 176
* Fat - 14.6
* Sat Fat - 1.89
* Carbs - 12.1
* Fibre - 3.6
* Protein - 2.6
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