Under 30 Minutes
Gazpacho
On a hot day, use your blender to whip up a refreshing cold soup from a ripe tomato, cucumber, and bell pepper.
Source
Everyday Food, July 2009Get More
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Ingredients
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1 large tomato, cut into chunks
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2-inch piece cucumber, peeled, seeded, and chopped
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2-inch-wide strip bell pepper, chopped
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1 small garlic clove, finely grated
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1/4 teaspoon sherry vinegar
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1/4 teaspoon red-wine vinegar
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1 tablespoon extra-virgin olive oil, plus more for serving
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Coarse salt and ground pepper
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Toasted country bread, for serving
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Shaved Manchego cheese, for serving
Directions
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Step 1
In a food processor, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegars, and oil and season with salt and pepper. Pulse until mostly smooth.
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Step 2
Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Brush bread with oil. Serve soup drizzled with oil and topped with cheese, with bread alongside.
Reviews (4)
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Loved this easy peasy recipe! Full of flavor and so fresh tasting!
Delicious and easy peasy recipe. I didnt find it too garlic-heavy, it was only one small garlic clove. Great cold soup.
I love Gazpacho...well, I'm from Spain. Just a little suggestion about the recipe: this soup is from the south of Spain, not from La Mancha, where the manchego cheese is original. In Andalusia people take Gazpacho with croutons, chopped tomatoes, cucumber, bell pepper, even with some serrano ham, but never with cheese....
Very good but a little heavy on the garlic for a single serving. It overwhelms. Read my entire review at: http://themomchef.blogspot.com/2010/07/gazpacho-from-everyday-food-magaz...