Gazpacho
Servings: 4 as a side/appetizer
Ingredients
- 4 large tomatoes quartered
- 1 small yellow onion quartered
- 1 medium cucumber peeled, seeded*, and roughly chopped
- 1 red bell pepper cored and roughly chopped
- 1 garlic clove
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp olive oil
- 1 tsp salt
- ΒΌ tsp freshly ground black pepper
- 1 1 inch thick slice of french bread
Instructions
- Put all of the ingredients, except for the bread, into a blender or food processor and blend until smooth. Drop in the bread and push it down into the soup so that it's fully immersed. Let it sit for 5 minutes so the bread can soften. Blend until smooth. Taste test for seasoning adjustments.
- Transfer the soup to a large bowl and chill for at least 2 hours before serving. You can also make this recipe a day ahead and let it chill overnight. Serve with a variety of garnish options like sliced olives, croutons (get my my recipe for easy homemade croutons here!), diced bell pepper, diced cucumber, and fresh herbs like chives, cilantro, or basil.
Notes
*To seed your cucumber; cut it half length wise, and using a spoon, scrape out and discard the innards.