This easy recipe for Gazpacho is fresh, vibrant and tastes like summer. A tomato-based, chilled soup traditionally accented with a blend of cucumbers, peppers, onion, garlic and vinegar, Gazpacho is a refreshing starter for a summer dinner. And, this Gazpacho recipe is tried and true, having been passed down to our friend Jeanne from her mother.
- 2 slices white bread
- 4 teaspoons red wine vinegar
- 1 can (14 ounce) Italian-style tomatoes (diced tomatoes with basil, garlic and oregano), undrained
- 1/2 medium to large green pepper, seeded, cored and chopped
- 1/2 medium onion, peeled and chopped
- 1/2 large cucumber, peeled, seeded and finely chopped – plus more for garnish
- 3/4 cup water
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon chopped garlic
- 4 drops Tabasco sauce
- 3/4 teaspoon kosher salt, or to taste
- Fresh ground pepper, to taste
- Paprika, to taste
- Place bread slices in a single layer in a shallow pan. Drizzle with the vinegar; soak for 15 minutes. (While the bread is soaking, prep the vegetables.)
- Place all ingredients in a blender (in the order listed) and mix until desired consistency. Refrigerate for at least 1 hour to allow flavors to blend.
- Remove from refrigerator and season with additional salt and/or Tabasco as needed. Serve cold, garnished with chopped cucumber.
Make ahead: Gazpacho can be made up to 24 hours in advance, covered and refrigerated.
Keywords: tomato, cuumber, onion