Gazpacho with Cilantro Oil Recipe

Name: Gazpacho with Cilantro Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds tomatoes, roughly chopped; 1/2 large cucumber, peeled and roughly chopped; 2 cups cubed day-old Italian or French bread, crusts removed (about 1/3 loaf); 2 cloves garlic; 1/4 cup sherry vinegar; 1 cup extra-virgin olive oil; 1 tablespoon sugar; Kosher salt and freshly ground pepper; 1 bunch fresh cilantro (about 1 cup leaves); 1/3 cup extra-virgin olive oil; 1 lemon, halved; Pinch of sugar; Kosher salt; 1/2 large cucumber, peeled and finely chopped; 1 small red Thai chile pepper, finely chopped (seeds removed for less heat)

Servings: persons

3 pounds tomatoes, roughly chopped
1/2 large cucumber, peeled and roughly chopped
2 cups cubed day-old Italian or French bread, crusts removed (about 1/3 loaf)
2 cloves garlic
1/4 cup sherry vinegar
1 cup extra-virgin olive oil
1 tablespoon sugar
Kosher salt and freshly ground pepper
1 bunch fresh cilantro (about 1 cup leaves)
1/3 cup extra-virgin olive oil
1 lemon, halved
Pinch of sugar
Kosher salt
1/2 large cucumber, peeled and finely chopped
1 small red Thai chile pepper, finely chopped (seeds removed for less heat)

1
Make the gazpacho: Combine the tomatoes, cucumber, bread, garlic and vinegar in a large bowl; toss well.
2
Working in batches, transfer to a blender and puree until smooth and thick, about 3 minutes.
3
With the motor running, slowly add the olive oil and puree until incorporated.
4
Add the sugar, 1 teaspoon salt, and pepper to taste and pulse to mix.
5
Transfer to a large bowl, cover with plastic wrap and refrigerate until cold, about 1 hour.
6
Prepare the toppings: Rinse out the blender, then add the cilantro, olive oil, 1/4 cup water, the juice of 1/2 lemon and the sugar and puree until smooth.
7
Season with salt.
8
Combine the cucumber, chile and the juice from the remaining 1/2 lemon in a bowl; season with salt and toss.
9
Divide the soup among bowls.
10
Drizzle with the cilantro oil and top with the cucumber-chile mixture.
11
Photograph by Anna Williams

810

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 15 ingredients. The key ingredients include: 3 pounds tomatoes, roughly chopped, 1/2 large cucumber, peeled and roughly chopped, 2 cups cubed day-old Italian or French bread, crusts removed (about 1/3 loaf), 2 cloves garlic, and more.

Yes, Gazpacho with Cilantro Oil 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.

Gazpacho with Cilantro Oil

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