Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Traditional Gazpacho 3.4 (81) Add your rating & 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 The quintessential ingredients are all here: tomatoes, leftover bread, garlic, and a hint of sherry vinegar. Ingredients For the gazpacho 2 cups cubed crustless day-old bread 2 garlic cloves Coarse salt and freshly ground pepper 2 pounds ripe tomatoes, preferably beefsteak, seeded 1 four-inch piece English cucumber, peeled and seeded 1 one-inch-thick slice green bell pepper 2 teaspoons red-wine vinegar 1 teaspoon sherry vinegar ½ cup extra-virgin olive oil, plus more for drizzling 1 cup cold water, plus more for soaking For the croutons ½ cup extra-virgin olive oil 1 cup torn rustic bread Coarse salt and freshly ground pepper Directions Make the gazpacho: Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil. Cook for 3 minutes; drain. Transfer garlic to a blender. Squeeze excess liquid from bread, and transfer bread to blender. Add 2 teaspoons salt, the tomatoes, cucumber, bell pepper, and vinegars. Puree until smooth. With machine running, pour in oil in a slow, steady stream, blending until emulsified. Blend in cold water. Season with salt and pepper. Refrigerate gazpacho until chilled, at least 3 hours (or up to 1 day). Make the croutons: Heat oil in a medium skillet over medium heat until hot but not smoking. Add bread, and fry, tossing constantly, until pale gold and crisp, 6 to 8 minutes. Using a slotted spoon, transfer bread to a paper-towel-lined plate. Season with salt and pepper. Divide chilled gazpacho among 6 bowls. Drizzle with oil, and top with croutons just before serving. Rate it Print