Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Spanish Gazpacho Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 20, 2019 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Prep Time: 15 mins Total Time: 2 hrs 20 mins Yield: 5 cups Tomatoes and bell pepper meld magically in gazpacho, which gets body from bread and zing from orange juice. For more Spanish flair, garnish this soup with tapas-style toppings, such as chopped hard-cooked egg and sardines, tuna, or sliced cured ham like jamón Ibérico. Ingredients 1 slice white sandwich bread, crust removed, torn into bite-size pieces (⅓ cup) ⅓ cup fresh orange juice 3 tablespoons extra-virgin olive oil, plus more for drizzling 2 pounds red heirloom, vine, or beefsteak tomatoes, cored and coarsely chopped (6 cups) 1 small clove garlic, smashed 1 red bell pepper, coarsely chopped (½ cup) ½ cup chopped red onion 1 tablespoon sherry vinegar ½ teaspoon ground cumin Kosher salt and freshly ground pepper Directions In a blender, combine bread, orange juice, and oil. Let stand until bread is soft, about 5 minutes. Add tomatoes, garlic, bell pepper, onion, vinegar, cumin, 1 tablespoon salt, and 1/4 teaspoon pepper. Purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 2 hours or, in an airtight container, up to 3 days. Season with more salt and pepper and drizzle with oil; serve. Rate it Print