As far as chilled summer soups go…gazpacho is pretty standard. However, that doesn’t make it any less delicious. It’s standard for a reason: full of flavor, refreshing, and a great vehicle for eating fresh summer tomatoes. It makes a perfect side dish or appetizer to any meal. You could pair it with a tuna salad sandwich or perhaps treat yourself to a soup and salad combo for lunch or dinner.
Gazpacho is traditionally pureed, though, I diced the cucumbers and added them in for some texture (I don’t love soups that are entirely pureed). Bread is optional – it simply adds texture and substance. Recently, I had a cup of gazpacho at a restaurant where only the tomatoes were pureed and the rest of the ingredients were diced (this restaurant also didn’t add bread so the chilled tomato broth was bright red and thin). You can puree it all or dice some of the vegetables to your liking. The ingredients I’m using are also not the only way to make gazpacho. If you Google gazpacho, you’ll quickly find there are many, many ways to make this soup! I’ve made Ina Garten’s gazpacho before and find it to be exceptional, though slightly more involved.
It’s beginning to look a lot like…tomato season!
Gazpacho (Chilled Tomato Soup)
- 2 lb tomatos, cored and roughly chopped
- 4oz day old bread, such as whole grain baguette, roughly diced
- 1 garlic clove, peeled
- 2 whole roasted red peppers (from a jar)
- 1/2 of an English cucumber, diced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- salt + black pepper
1. Add the tomatoes, bread, garlic, red peppers, red pepper flakes, oil, and vinegar to a food processor. Puree until smooth. Season to taste with salt and pepper.
2. Pour into a bowl. Add the diced cucumbers, stir to combine, and chill for half an hour. Serve chilled and drizzle each bowl with a little olive oil.