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.