Gazpacho Soup Recipe
User Reviews
4.9
Gazpacho Soup Recipe
Description
Gazpacho Soup Recipe combines ripe heirloom tomatoes, peeled through brief blanching, with peeled cucumber, seeded bell pepper, shallot, and garlic puréed into a smooth base. Sherry vinegar brings acidity and brightness, while extra virgin olive oil adds richness and body to the chilled soup. Kosher salt seasons to taste. The mixture is strained and refrigerated for 3 to 4 hours or overnight, allowing the fresh vegetable flavors to meld and intensify.
The soup has a smooth, cool texture with bright, garden-fresh vegetable notes accented by the vinegar's tang. To complement the liquid base, homemade croutons are toasted with olive oil and salt to provide crunch and a toasty contrast. Microgreens or fresh basil serve as fresh green garnish, while additional diced cucumber or bell pepper add bursts of crisp texture to each serving.
Gazpacho is typically served chilled as a light starter or refreshing dish in warm weather. The combination of raw and blanched ingredients preserves vivid colors and fresh flavors, making it an appealing cold soup. This recipe yields about 5 cups, enough for multiple servings as a light course.
Yields approximately 5 cups of chilled gazpacho.
Ingredients
- 1 1/2 lbs heirloom tomato red, or beefsteak tomato
- 1 ounce cucumber (peeled, plus more diced for garnish)
- 1 bell pepper seeded and cored, plus more diced for garnish, orange
- ½ shallot
- 2 cloves garlic
- 2 tablespoons sherry vinegar
- 1 1/2 tablespoons extra virgin olive oil
- 2 1/2 teaspoons kosher salt
- 1 lice sourdough bread (about 1 ounce)
- microgreens or fresh basil, optional topping
Instructions
- Blanch tomatoes in a pot of boiling water for about 40 seconds or until the skin begins to peel off. Remove the skin.
- Chop tomatoes, bell pepper and cucumber into large chunks. Place in the blender with the shallot, garlic, olive oil, vinegar and salt. Liqueify until smooth.
- Pour into glassware and refrigerate for 3 to 4 hours or overnight to allow flavors to meld.
- To make homemade croutons, slice the bread into small cubes. Toast on a pan with a drizzle of olive oil over medium heat until the edges are golden. Top with a pinch of salt.
- Transfer to 4 bowls and serve with a drizzle of olive oil, homemade croutons, micro greens and your choice of diced cucumber or bell pepper.
Notes
- This recipe makes about 5 cups of gazpacho, suitable for multiple servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 11/4 cups | |
| Calories | 116kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 755mg | 31% |
| Fiber | 3.5g | 14% |
| Sugar | 7.5g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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