Ingredients
Scale
- 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
Instructions
- 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.
Notes
Make ahead: Gazpacho can be made up to 24 hours in advance, covered and refrigerated.
- Category: First course, Chilled soups
- Method: Blender
- Cuisine: Spanish
Nutrition
- Serving Size:
- Calories: 145
- Sugar: 2.8 g
- Sodium: 251.2 mg
- Fat: 11.8 g
- Saturated Fat: 1.7 g
- Carbohydrates: 9.5 g
- Fiber: 1.6 g
- Protein: 1.7 g
- Cholesterol: 0 mg