We can’t give up on summer just yet! The farm stands (CSAs, supermarkets, corner delis, take your pick) are overflowing with ripe, red, delicious tomatoes and sure, we could make sauce and do other tomato preservations but lets save those recipes for a few weeks. The days are still a little warm so how about one more bowl of gazpacho before we turn in our flip flops. This version does have what I consider a fall twist which makes it a little richer and closer to the gazpachos I tasted in Seville.
Tasted might be a bit of an understatement, I had gazpacho at almost every meal, including breakfast, while in Seville – yes it was that good! The style of gazpacho made there is creamier and from what I’ve learned a lot of that has to do with the amount and type of olive oil used. For this recipe I held back on huge amounts of oil and blended in a piece of bread that had been soaked in water. The finished soup was a hit and compared to the ones sampled in Seville, even without prompting. You know what else is great about this soup – it takes about 15 minutes to make from start to finish and can all be made in one bowl (or blender)!
get to prepping and blending
Slice off a piece of bread about 3 1/2″ long, submerge it in water and let it soak. While the bread is going for a swim roughly cut the cucumber, tomatoes, pepper (I used a red pepper but a green pepper works well too) and crush the garlic. Put the cut up vegetables, garlic, olive oil and red wine vinegar in a blender and blend away. I have a Ninja blender that I love and use for too many things to name. It has blades all the way up so nothing gets stuck in the bottom and the blending is smooth and quick. With the Ninja I let the gazpacho whip up for about 5 minutes until everything was completely liquified. Depending on your blender or if you use an immersion bender you’ll just have to adjust the time.
After the vegetables are blended remove the bread from the soak and gently squeeze out the excess water. Put the bread into the blender and whip it up again for a few minutes.
- bread - 3½" piece of baguette or similar white bread
- tomatoes - 8 medium size chopped (5 cups chopped)
- cucumber - 1 medium size chopped
- red pepper - 1 chopped
- garlic - 2 cloves chopped (1 tablespoon)
- red wine vinegar - ⅓ cup
- olive oil - ½ cup
- Cut a 3½" piece of bread and submerge in a bowl of water
- Let bread soak while preparing vegetables
- Roughly chop tomatos, cucumbers and red pepper
- Put chopped vegetables into a blender
- Add crushed garlic, vinegar and olive oil
- Blend until vegetables are completely liquified (about 5 minutes)
- Remove bread from water and gently squeeze out excess water
- Put bread in blender and blend again until pureed (about 2 minutes)
That’s it, you are ready to enjoy or you can store it in the refrigerator until you are ready to serve. Serving the soup with the rest of the baguette warmed is a quick, delicious dinner or packs up well for an easy lunch at work.