No-Cook Gazpacho with Crusty Bread
No-Cook Gazpacho with Crusty Bread
Ingredients
For the Gazpacho
- 2 pounds ripe tomatoes, cored and roughly chopped (about 6-7 medium tomatoes)
- 1 English cucumber, peeled, seeded, and roughly chopped
- 1 red bell pepper, cored, seeded, and roughly chopped
- 2 garlic cloves, peeled
- 1/4 cup red onion, roughly chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 cup water, or more, as needed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon hot sauce, or to taste (optional)
For Serving
- 1 loaf crusty bread, sliced
- as needed extra virgin olive oil, for drizzling
- as needed fresh basil leaves, for garnish, thinly sliced (chiffonade)
- as needed croutons, for garnish (optional)
Instructions
- 1
Prepare the vegetables: Core and roughly chop the tomatoes. Peel, seed, and roughly chop the English cucumber. Core, seed, and roughly chop the red bell pepper. Peel the garlic cloves. Roughly chop the red onion.
⏱️ 10 min
- 2
Combine ingredients in a blender: Add the chopped tomatoes, cucumber, red bell pepper, garlic cloves, red onion, extra virgin olive oil, red wine vinegar, water, salt, black pepper, and hot sauce (if using) to a high-speed blender.
⏱️ 5 min
- 3
Blend until smooth: Blend the mixture on high speed until completely smooth and creamy. If the gazpacho is too thick for your liking, add a little more water, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 3 min
- 4
Taste and adjust seasoning: Taste the gazpacho and adjust salt, pepper, or vinegar as needed. You might want a little more acidity or a touch more salt to bring out the flavors.
⏱️ 2 min
- 5
Chill the gazpacho: Pour the gazpacho into a large pitcher or airtight container. Cover and refrigerate for at least 1 hour, or preferably 2-3 hours, to allow the flavors to meld and for the soup to become thoroughly chilled. This is crucial for the best taste.
⏱️ 60 min
- 6
Serve: Ladle the chilled gazpacho into bowls. Drizzle with a little extra virgin olive oil, garnish with fresh basil chiffonade, and optionally add some croutons. Serve immediately with slices of crusty bread on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
No-Cook Gazpacho with Crusty Bread
For the Gazpacho
- 2 pounds ripe tomatoes, cored and roughly chopped (about 6-7 medium tomatoes)
- 1 English cucumber, peeled, seeded, and roughly chopped
- 1 red bell pepper, cored, seeded, and roughly chopped
- 2 garlic cloves, peeled
- 1/4 cup red onion, roughly chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 cup water, or more, as needed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon hot sauce, or to taste (optional)
For Serving
- 1 loaf crusty bread, sliced
- as needed extra virgin olive oil, for drizzling
- as needed fresh basil leaves, for garnish, thinly sliced (chiffonade)
- as needed croutons, for garnish (optional)
Instructions
- 1
Prepare the vegetables: Core and roughly chop the tomatoes. Peel, seed, and roughly chop the English cucumber. Core, seed, and roughly chop the red bell pepper. Peel the garlic cloves. Roughly chop the red onion.
⏱️ 10 min - 2
Combine ingredients in a blender: Add the chopped tomatoes, cucumber, red bell pepper, garlic cloves, red onion, extra virgin olive oil, red wine vinegar, water, salt, black pepper, and hot sauce (if using) to a high-speed blender.
⏱️ 5 min - 3
Blend until smooth: Blend the mixture on high speed until completely smooth and creamy. If the gazpacho is too thick for your liking, add a little more water, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 3 min - 4
Taste and adjust seasoning: Taste the gazpacho and adjust salt, pepper, or vinegar as needed. You might want a little more acidity or a touch more salt to bring out the flavors.
⏱️ 2 min - 5
Chill the gazpacho: Pour the gazpacho into a large pitcher or airtight container. Cover and refrigerate for at least 1 hour, or preferably 2-3 hours, to allow the flavors to meld and for the soup to become thoroughly chilled. This is crucial for the best taste.
⏱️ 60 min - 6
Serve: Ladle the chilled gazpacho into bowls. Drizzle with a little extra virgin olive oil, garnish with fresh basil chiffonade, and optionally add some croutons. Serve immediately with slices of crusty bread on the side.
⏱️ 3 min