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Easy Gazpacho
Super fast and easy gazpacho. The key is layering and salting the vegetables above the bread so that their exuded juices get sopped up before blending.
Prep
15 min
Cook
—
Total
45 min
Serves
6
Instructions
- 01
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.
- 02
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.
- 03
Serve immediately, garnish with chopped herbs and drizzle with extra-virgin olive oil, or chill for up to 3 days before serving.
Nutrition
per serving · Serves 6
- Calories
- 465
- Protein
- 5g
- Carbs
- 30g
- Fat
- 38g
- Fiber
- 5g
- Sugar
- 10g
- Sat. fat
- 5g
- Sodium
- 383mg
- Cholesterol
- 0mg
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