| Level: | Easy |
| Total: | 2 hr 35 min |
| Prep: | 30 min |
| Inactive: | 2 hr 5 min |
| Yield: | 6 servings |
Ingredients
- 3 slices day old French bread, crusts removed
- 2 pounds vine-ripe medium tomatoes, seeded and coarsely chopped
- 2 small kirby cucumbers, coarsely chopped
- 1 red or yellow bell pepper, cored, seeded, and coarsely chopped
- 1 medium onion, coarsely chopped
- 2 garlic cloves, chopped
- 2 cups tomato juice or water
- 1 tablespoon sugar
- 1 tablespoon Spanish paprika
- Kosher salt and freshly ground black pepper
- 1/4 cup sherry wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 handful fresh flat-leaf parsley, coarsely chopped
- 1/2 lemon, juiced
- Chopped tomato
- Chopped cucumber
- Chopped bell pepper
- Chopped onion
- Chopped hard-cooked egg
- Lemon wedges
Instructions
- Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture. Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined. Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits. Season the gazpacho again with salt and pepper before serving. Serve in chilled bowls or tureen and top with desired garnishes.
Reviews
This is also my go-to recipe for gazpacho. I consider it my use up the garden recipe in summer. My husband says it’s like drinking health. The bread gives body so its not just tomato juiced. Lately (because they’re in the garden) I’ve added 1-2 small habaneros –minus seeds–instead of any other hotness (jalapeno, cayenne, etc). Have used canned diced tomato to make the tomato total. You can change up some ingredients for a little variety, have to do it when the garden does not provide an ingredient.
this gazpacho tastes so authentic–totally reminds me of days in Spain! I make it as is–the only additions that I add are 1 jalapeño, about 1/2 teaspoon of cayenne pepper, and I usually add another 1/2 lemon juice. Other than that, I just taste along the way and adjust the salt and pepper. Delicious!
Made this several times… It may be the best gazpacho I have ever had… I did not have tomato juice, so I used an can of tomato paste with the water and I also added Dafni balsamic vinegar — hands down, this was the best ever!!!!
This is the only gazpacho recipe I use. My old printed out copy is stained and splattered. The french bread keeps it from separating, which is nice because the soup will last a few days in the fridge.