Gazpacho

by RogerJuly 31, 2023

On today’s episode I share a recipe for one of my favorite refreshing summer dishes: gazpacho. Coming from the south of Spain, gazpacho features fresh seasonal tomatoes, peppers, and cucumber. Served as a soup or a drink, this recipe will save you from heating up the kitchen and cool you down at the same time.

Mentioned in this Episode

What is gazpacho, exactly? While it is one of the most famous cold soups, it definitely isn’t the only one around. You can make a cold soup from practically any of your favorite fresh vegetables and fruits.

How about a watermelon gazpacho?

To bread, or not to bread.

I prefer a silky smooth style, but don’t sleep on rustic style gazpacho.

The gazpacho recipe I used for this episode
The recipe I use is quite simple. It’s just a matter of prepping your vegetables, then adding almost all of the ingredients into your blender. Finish by emulsifying with extra virgin olive oil and chill. Garnish as you please and serve!

Image of ingredients, including tomatoes, red bell pepper, cucumber, garlic, onion, and bread. — Use fresh, in-season ingredients if you can.

Image o gazpacho ingredients roughly chopped and placed in blender. — Use fresh, in-season ingredients if you can.

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Gazpacho

Author: Roger
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: about 5 to 6 cups 1x

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Description

Cold, silky, and delicious, this tomato gazpacho is an easy and elegant dish to serve on a hot summer day.

Ingredients

Scale

2 pounds ripe tomatoes, cored and seeded
1 cup cucumber, peeled and seeded, and diced
1 red bell pepper, cored and seeded, chopped
1 small sweet onion, peeled and chopped
1 clove garlic, peeled
2 tablespoons white or red wine vinegar
1 teaspoon kosher or sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
1 slice bread (about 1 inch thick), crust removed and softened by soaking in water
1/4 cup extra virgin olive oil

Instructions

Place all ingredients, except the extra virgin olive oil, into a blender and process for 1 minutes, or until the soup reaches a smooth texture.
While you continue to process in the blender, drizzle the extra virgin olive oil in a slow stream to emulsify the gazpacho.
Taste and season the gazpacho if needed. Refrigerate in a closed container until chilled, about 3 hours.
Garnish and serve.