Authentic Summer Gazpacho
Gazpacho, a refreshing Spanish recipe best served on hot days, is made by pureeing fresh raw vegetables into a cold soup.
Ingredients
- 1 green bell pepper
- 1 red bell pepper
- 2 cups cherry tomatoes
- ½ English cucumber roughly chopped
- ½ large shallot skin removed and roughly chopped
- 2 cloves garlic
- ½ tsp salt
- 1 tsp pepper
- 1 lime juiced
- 1 tsp cumin
- ½ tsp paprika
- ⅓ loaf stale baguette
- 2 tbsp balsamic or red wine vinegar
- 1 bunch basil chiffonade
Instructions
- Note: although we made this recipe using an immersion blender (see shop page for our recommendation), you can also make it in a quality blender.
- Slice baguette, coat with olive oil, and broil until crispy, flipping once. Let cool in the refrigerator while you prepare the rest.
- Remove seeds/stem from bell peppers, roughly tear it apart with your hands, and place in large bowl (or blender if not using immersion blender. Add the remaining ingredients except for the basil. Add the toasted baguette slices, but reserve a few pieces for topping. Finally, add 1/3 cup cold water and 3 tbsp olive oil.
- Blend together until completely pureed. If you prefer it thinner, you can pass it through a fine mesh strainer. Store in the refrigerator until serving, topped with basil and a few pieces of toasted baguette. Can be made up to several days in advance.
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