Chilled Gazpacho Soup Recipe
This refreshing chilled gazpacho soup combines fresh tomatoes, cucumbers, bell peppers, and a splash of sherry vinegar for a perfect summer appetizer.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 lbs red heirloom or beefsteak tomatoes peeled
- 1 each cucumber peeled, plus extra diced for garnish
- 1 each orange bell pepper seeded and cored, plus extra diced for garnish
- 0.5 each shallot
- 2 cloves garlic
- 2 tbsp sherry vinegar
- 1.5 tbsp extra virgin olive oil
- 2.5 tsp kosher salt
- 1 slice sourdough bread about 1 ounce, for homemade croutons
- micro greens optional topping
Instructions
Preparation Steps
- Blanch tomatoes in boiling water for about 40 seconds or until the skin starts peeling off. Remove skins and discard.
- Chop tomatoes, bell pepper, and cucumber into large chunks. Place in a blender along with shallot, garlic, olive oil, sherry vinegar, and kosher salt. Blend until smooth.
- Pour mixture into glass containers and refrigerate for 3 to 4 hours or overnight to allow flavors to meld.
- To make homemade croutons, cut sourdough bread into small cubes. Toast in a pan with a drizzle of olive oil over medium heat until golden brown. Sprinkle with salt.
- Serve chilled gazpacho in bowls with a drizzle of olive oil, homemade croutons, microgreens, and extra diced cucumber or bell pepper as garnish.
Notes
This gazpacho soup is best served cold and stores well refrigerated for up to 2 days. Peeling the tomatoes ensures a silky smooth texture, but if using a high-powered blender, peeling is optional.