Serves 6
169 cal · 80 min
Classic Tomato Gazpacho
Recipe GLPR888d8662d34ed2
A refreshing Spanish chilled soup made with ripe tomatoes, crisp cucumber, and bell pepper, blended with bread and aromatic garlic, then finished with a smooth straining technique for a silky texture. Served cold with a vibrant garnish of fresh vegetables and hard-cooked egg.
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Ingredients
3 slices Bread (white, crusts removed)
1¼ cups Cold water (divided)
3 medium Ripe tomatoes (skinned, seeded, and roughly chopped)
1 small Cucumber (peeled, seeded, and roughly chopped)
1 Green bell pepper (seeded and roughly chopped)
2 teaspoons Fresh garlic (minced or finely chopped)
¼ cup Extra virgin olive oil
1 tablespoon Red wine vinegar
¼ teaspoon Low-sodium adobo seasoning
1 small Ripe tomato for garnish (seeded and finely chopped)
½ small Red onion for garnish (finely chopped)
½ Green bell pepper for garnish (seeded and finely chopped)
1 Hard-cooked egg (finely chopped)
Directions
Tear the bread into small pieces and place in a medium bowl. Pour 1 cup of cold water over the bread to cover it completely.
Let the bread soak for about 15 minutes until it becomes fully saturated with water.
Gently squeeze the soaked bread to remove excess water, then discard the soaking water. The bread should be moist but no longer dripping.
Add the squeezed bread, chopped tomatoes, cucumber, green bell pepper, garlic, and the remaining 1/4 cup of cold water to a blender or food processor.
Blend the mixture until well combined and smooth, about 1 minute.
With the blender running on low speed, add the olive oil in a slow, steady stream until fully incorporated and the mixture is well blended.
Pour the blended mixture into a bowl and stir in the red wine vinegar. Season with low-sodium adobo seasoning to taste.
Pour the seasoned soup through a fine-mesh strainer into a serving bowl, pressing firmly on the solids with the back of a spoon to extract all liquid. Discard any remaining solids in the strainer.
Cover the bowl with plastic wrap and refrigerate the gazpacho.
Chill for at least 1 hour, or up to 48 hours, before serving. The longer it chills, the better the flavors develop.
To serve, divide the chilled gazpacho evenly among serving bowls.
Top each bowl with a portion of the diced tomato, red onion, green bell pepper, and hard-cooked egg. Serve immediately while cold.
