Creamy Gazpacho

TOTAL TIME: 2 hr 10 min
Prep: 10 min
Inactive Prep: 2 hr
Cook: --
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 2 cups white bread, preferably day-old (or toasted), crusts removed and torn
  • 2 pounds ripe tomatoes, cored, seeded (reserve the seeds and tomato juice) and flesh roughly chopped
  • 2 cloves garlic, grated
  • 1 English cucumber, roughly chopped
  • 1 small jalapeno, seeded and minced
  • 1 red bell pepper, seeded and roughly chopped
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Directions

Place the bread in a large bowl. Pour the reserved tomato juice over the stale bread and set it aside for at least 10 minutes. Not only will this soften the bread, but also infuse it with the tomato flavor.

In a food processor or a powerful blender, add all of the chopped vegetables. Puree the vegetables until they start to breakdown.

Add the bread and the sherry vinegar to the blender. Turn the blender on and stream in the olive oil. Puree the mixture until smooth. Taste and adjust the seasoning. If the consistency is too thick, add water or more vinegar if you like, to adjust the thickness. Place the gazpacho into the refrigerator to chill for at least 2 hours to allow flavors to marry with one another.

Serve the gazpacho in glasses, like they do in Spain, or you can serve it in bowls if you prefer.

Cook's Notes: To make your gazpacho spicier, add some of the ribs and seeds from the jalapeno. You can adjust the oil and vinegar in this recipe to make it tangier if you like!

Gazpacho gets better the longer that it sits.

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Newest Ratings and Reviews

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  • on May 28, 2013

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    Very yummy and easy!

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  • on March 04, 2013

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    I made this gazpacho last night, and it is an excellent basic recipe. I tweaked it a bit by adding 1/4 cup bloody mary mix, Worchestershire, paprika, and cajun seasoning. Next time I'll cut back on the olive oil to 1/2 cup instead of 2/3. The flavors definitely need to "marry" in the refrigerator for several hours, and after they do, this gazpacho is delicious!

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  • on October 13, 2012

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    Love this recipe! Thank you Kelsey! I've made this several times now and my only tweak suggestion is less than a whole small jalapeno, seeded and minced. I found that only half of the oil produced a better drink. And today I used double the farm ripened and grown tomatoes. My blender of Gazpacho takes a teaspoon of sea salt. The bread stars in this Gazpacho! Only vegetable from the grocery store was the English cucumber. Even my bread was from a farm baker here locally. They mill their own flour and the bread is perfect.

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