Try

Serious Eats Easy Gazpacho

Name: Serious Eats Easy Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Serious Eats
Ingredients: 6 ounces hearty bread, crusts removed, torn into 1- to 2-inch chunks; 3 pounds (about 4 large) very ripe tomatoes, cored and cut into rough 1-inch chunks; Kosher salt and freshly ground black pepper; 1/2 pound (about 1 small) cucumber, peeled, seeded, and cut into rough 1-inch chunks; 1/3 pound (about 1 small) small red onion, peeled and cut into rough 1-inch chunks; 1/3 pound (about 1 medium) green or red bell pepper, cored, seeded, and cut into rough 1-inch chunks; 1/4 cup roughly chopped fresh oregano leaves; 2 cloves garlic, peeled and smashed; 1 cup extra-virgin olive oil, plus more for serving; 2 tablespoons sherry vinegar, plus more to taste (can sub with rice vinegar); Chopped herbs such as parsley, chives, or oregano for serving

6 servings

portions

15 minutes

temps actif

45 minutes

temps total

Commencer à Cuisiner

Ingrédients

6 ounces hearty bread, crusts removed, torn into 1- to 2-inch chunks

3 pounds (about 4 large) very ripe tomatoes, cored and cut into rough 1-inch chunks

Kosher salt and freshly ground black pepper

1/2 pound (about 1 small) cucumber, peeled, seeded, and cut into rough 1-inch chunks

1/3 pound (about 1 small) small red onion, peeled and cut into rough 1-inch chunks

1/3 pound (about 1 medium) green or red bell pepper, cored, seeded, and cut into rough 1-inch chunks

1/4 cup roughly chopped fresh oregano leaves

2 cloves garlic, peeled and smashed

1 cup extra-virgin olive oil, plus more for serving

2 tablespoons sherry vinegar, plus more to taste (can sub with rice vinegar)

Chopped herbs such as parsley, chives, or oregano for serving

Instructions

Place bread in bottom of a large bowl. Add half of the tomatoes in an even layer on top and season generously with salt and pepper. Add cucumber, onion, bell pepper, and garlic. Sprinkle with oregano and season generously with salt and pepper. Add remaining tomatoes and sprinkle with more salt and pepper. Drizzle oil and vinegar over the top. Let rest at room temperature for 30 minutes.

Toss all ingredients with a wooden spoon or by hand until they are evenly incorporated. Transfer half of the contents, including liquid at bottom of bowl, to the jar of a blender. Blend on high speed until completely smooth, about 3 minutes. Press mixture through a fine-mesh strainer into a large bowl. Repeat with remaining soup (you may need to work in more batches). Season soup with more salt, pepper, and vinegar as desired.

Serve immediately, garnish with chopped herbs and drizzle with extra-virgin olive oil, or chill for up to 3 days before serving.

Notes

Find the freshest, ripest, softest, brightest tomatoes you can, along with some great peppers (I used green bell for their grassy bitterness), a red onion, a cucumber, some garlic, and some herbs.
The key to this super-fast gazpacho is layering and salting the vegetables above the bread so that their exuded juices get sopped up before blending.
Letting the layered ingredients rest for 30 minutes melds the flavors for a balanced bowl.
Blending on high speed and straining through a fine-mesh sieve creates a silky-smooth gazpacho. The easiest way to get soups and purées through a fine-mesh strainer is to press down using the back of a ladle. Forget the spatula!

Nutrition

Taille de Portion

Serves 6

Calories

465 kcal

Lipides Totaux

38 g

Lipides Saturés

5 g

Lipides Insaturés

0 g

Acides Gras Trans

Cholestérol

0 mg

Sodium

383 mg

Glucides Totaux

30 g

Fibres Diététiques

5 g

Sucres Totaux

10 g

Protéines

5 g