Summer Soup: Anchovy Gazpacho
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5.0
3 reviews
Excellent
Summer Soup: Anchovy Gazpacho
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This easy Summer Anchovy Gazpacho is a cold summer soup made with charred tomatoes, fresh cucumber, and anchovies.
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Ingredients
- 2 tablespoons olive oil, divided
- 1 shallot, peeled + finely sliced
- 2 garlic cloves, peeled + finely sliced
- 1 pound fresh tomatoes
- 1 large cucumber, peeled + deseeded
- 2 canned anchovies (packed in olive oil)
- 1 teaspoon red wine OR sherry vinegar, plus more to taste
- ~20 leaves fresh basil, divided
- ¼ cup heavy cream
- ½ teaspoon Salt, to taste If you omit the anchovies, you may need more salt
Instructions
- Heat 1 TB olive oil in a heavy-bottomed pan over medium-high heat. When the oil is hot and begins to shimmer, sauté shallot and garlic slices for 1-2 minutes, until golden. Remove shallot and garlic from pan, and set aside.
- If using campari or cherry small tomatoes, cut them all in half. If using larger tomatoes, core them and cut into quarters.
- Add 1 more TB olive oil to the pan. Set tomatoes into the hot pan, and don't touch them for about 3 minutes, when the tomatoes have dark char marks. Toss and continue to blister the tomatoes for about 1 more minute. Remove tomatoes from the pan.
- Add shallots, garlic, tomatoes, cucumbers, and anchovies to a blender basin. Remove the plastic lid insert from the blender lid to allow steam to escape, and cover with a towel. Blend until smooth. (Optionally, add all ingredients to a pot and use an immersion blender.)
- Add vinegar to taste. (The amount needed will depend on the potency of your vinegar and your taste preferences.)
- Next, add about ¾ of the basil leaves and the cream, and blend until smooth. Taste, and add salt if needed.
- Chill soup in the fridge for at least an hour before serving, and use within 3-4 days. Just before serving, roughly chop the remaining basil.
- Serve soup chilled in 4 small bowls, or 2 large bowls, and top with basil.
- Leftovers: Store leftovers in the fridge and use within 3-4 days.
Notes
- This recipe makes 4 small, appetizer-size soup portions, or two heaping bowls of soup.
Nutrition Information
Show Details
Calories
154kcal
(8%)
Carbohydrates
8g
(3%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
22mg
(7%)
Sodium
378mg
(16%)
Potassium
420mg
(12%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1218IU
(24%)
Vitamin C
19mg
(21%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 22mg | 7% |
| Sodium | 378mg | 16% |
| Potassium | 420mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1218IU | 24% |
| Vitamin C | 19mg | 21% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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