Creamy Dreamy Gazpacho
Creamy Dreamy Gazpacho is the perfect cold soup for a hot summer day. When tomatoes are at their ripest, this recipe showcases the sweet, rich flavor of sun-ripened tomatoes!
This gazpacho is so easy to make…in less than an hour, soup is served!
Begin by processing the tomatoes, cukes, peppers, garlic, sherry vinegar and water together in a blender or food processor (I prefer a blender for a creamier soup).
You’ll want to check for acidity. You might have to add more vinegar, depending on the sweetness of the tomatoes.
Add the olive oil and salt and blend until very creamy. Strain the gazpacho into a pitcher and refrigerate for at least 30 minutes and up to 24 hours.
In a small sauté pan, fry the bread chunks in olive oil until golden brown and set aside.
To serve this lovely soup, ladle gazpacho into 4 bowls. Divide the croutons, cherry tomatoes, cucumber cubes and a smattering of chopped red onions on top of the soup. Drizzle with sherry vinegar and olive oil and sprinkle with sea salt.
I love this soup very chilled!
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Creamy Dreamy Gazpacho
Makes: 4 servings
Prep Time: 20 minutes
Chill Time: 30 minutes minimum
Total Time: 50 minutes
Ingredients
Gazpacho:
- 2 pounds ripe plum tomatoes (about 10), cut into chunks
- 1 cucumber (8 ounces), peeled and cut into chunks
- 3 ounces green pepper (1/2 medium), in large pieces
- 1 garlic clove
- 1 tbsp sherry vinegar
- 1/2 cup water
- 3/4 cup extra-virgin olive oil
- 1 to 2 tsp Kosher salt
Garnish:
- 1 tbsp extra-virgin olive oil
- 1 slice rustic white bread, broken into bite-size pieces
- 8 cherry tomatoes, halved
- 1 cucumber, peeled and cut into 1/2-inch cubes
- 2 tbsp finely chopped red onion or shallot
- 3 tbsp extra-virgin olive oil
- 1 tbsp sherry vinegar
- Flaky sea salt
Instructions
In a blender or food processor, combine the tomatoes, cucumber, green pepper, garlic, sherry vinegar and water and blend until the mixture becomes a thick liquid. Taste for acidity; this will vary with the sweetness of the tomatoes. If it’s not balanced enough, add a little more vinegar. Add the olive oil, season with salt, and blend again. Strain the gazpacho into a pitcher and refrigerate for at least 30 minutes (and up to one day), until well chilled.
In a small pan, heat the olive oil over moderately high heat and fry the bread until golden, about 2 minutes. Set aside.
To serve, pour gazpacho into each of 4 bowls. Place 4 croutons, 4 cherry tomato halves, 3 cucumber cubes, and a sprinkling of chopped onions on top of gazpacho. Drizzle with sherry vinegar and olive oil. Season lightly with sea salt. Serve when the gazpacho is refreshingly chilled.
Recipe adapted from José Andrés
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