I think we should all eat more gazpacho. This cold tomato+veggie soup is a breeze to make, it’s full of great fiber, vitamins, and minerals, and is super refreshing, sweet, and tasty. If you’re skeptical of this “cold tomato soup”, please do yourself a favor and give it a try – you won’t be sorry!

If you’re trying to limit your carb or gluten intake, you can omit the bread. It’s traditionally made with stale, leftover bread in Spain, and it just adds a creamy texture, but is by no means indispensable to this delicious dish.

I suggest pairing it with avocado or radish toast (recipe coming soon! see pics here), or just topping it with croutons and fresh chives. It’s also cute and yummy served as an hors d’oeuvres gazpacho “shot” at parties! Give it a try and let me know what you think!

3 large beefsteak tomatoes, cored, de-seeded, and roughly chopped
1 small cucumber, peeled, de-seeded, and roughly chopped
1/2 bell pepper, de-seeded and cut into chunks
1/2 small yellow onion, chopped
1 clove of garlic, chopped
1 slice of day-old white bread (crust removed)
3 Tbsp olive oil
2 Tbsp sherry vinegar
Salt and pepper, to taste
sliced fresh chives, to serve
croutons to serve, optional

Place tomatoes, cucumber, bell pepper, onion, and garlic in a blender and blend until liquified. Tear bread into chunks and add to the blender. Blend again to incorporate. Add olive oil, sherry vinegar, salt and pepper and blend again, seasoning to taste. Pour into a large bowl or container and refrigerate for at least 1 hour. Pour into serving dishes and top with fresh chives and/or croutons, if desired.

Serves 4

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