Creamy Gazpacho Recipe

Name: Creamy Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 yellow bell pepper, seeded and roughly chopped; 1 large shallot, roughly chopped; 1/4 cup sherry vinegar; 2/3 cup extra-virgin olive oil, plus additional for serving; Kosher salt and freshly cracked black pepper

Servings: persons

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
1 yellow bell pepper, seeded and roughly chopped
1 large shallot, roughly chopped
1/4 cup sherry vinegar
2/3 cup extra-virgin olive oil, plus additional for serving
Kosher salt and freshly cracked black pepper

1
Place the bread in a large bowl.
2
Pour the reserved tomato juice over the stale bread and set it aside for at least 10 minutes.
3
Not only will this soften the bread, but also infuse it with the tomato flavor.
4
In a food processor or a powerful blender, add all of the chopped vegetables.
5
Puree the vegetables until they start to breakdown.
6
Add the bread and the sherry vinegar to the blender.
7
Turn the blender on and stream in the olive oil.
8
Puree the mixture until smooth.
9
Taste and adjust the seasoning.
10
If the consistency is too thick, add water or more vinegar if you like, to adjust the thickness.
11
Place the gazpacho into the refrigerator to chill for at least 2 hours to allow flavors to marry with one another.
12
Serve the gazpacho in glasses, like they do in Spain, or you can serve it in bowls if you prefer.
13
Cook's Notes: To make your gazpacho spicier, add some of the ribs and seeds from the jalapeno.
14
You can adjust the oil and vinegar in this recipe to make it tangier if you like!
15
Gazpacho gets better the longer that it sits.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Creamy Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Gazpacho

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