Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you’ll want to make all summer long.
| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 slices hearty white bread, crusts removed, diced (about 1 cup diced)
- 2 1/2 pounds vine-ripened tomatoes, cored and roughly chopped
- 1 English cucumber, 1/2 roughly chopped and 1/2 finely diced
- 1 red bell pepper, stemmed, seeded and roughly chopped
- 1 clove garlic, smashed
- 1/3 cup extra-virgin olive oil, plus more for serving
- 2 to 3 tablespoons sherry vinegar
- 1/2 teaspoon ground coriander
- Kosher salt and freshly ground black pepper
Instructions
- Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
- Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
- Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 276 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 1006 mg |
Reviews
I made this! Fabulous Gazpacho!
Wonderful and easy! Great light dinner. Made it with oregano instead of coriander and white wine vinegar instead of sherry since that’s what I had on hands. Easy and flexible base recipe. I will make it again!
Terrific
Very good and easy. My husband likes this recipe better than my Book Of Soups cookbook recipe. I also add shrimp as a garnish.
I just made this and it is in the fridge cooling. My husband and I had a taste and it was delicious. Maybe when properly chilled it will be 5 stars!