saltandwind.com
The Best Tomato Gazpacho Recipe
When it's too hot to cook, it's time to make The Best Tomato Gazpacho Recipe. Marinating the tomatoes before you blend them together the cucumbers, peppers, bread, and vinegar, makes for a healthy summery soup that has tons of flavor!
Prep
15 min
Cook
—
Total
1h 45m
Serves
4
Instructions
- 01
Macerate The Tomatoes: Combine tomatoes and reserved juices, oil, sugar, and salt in a large nonreactive bowl, toss to combine, cover, and set aside at room temperature to macerate for as long as you can, at least 30 minutes and up to 4 hours.
- 02
Blend The Gazpacho: Place tomato mixture, cucumbers, bell pepper, garlic, bread, and vinegar in a food processor fitted with an S blade and process until well mixed and blended, about 3 minutes. Taste and add more salt, sugar, or vinegar as needed.
- 03
Finish The Gazpacho: Pass gazpacho through a fine mesh sieve, pressing on the back of the mixture to extract as much liquid as possible. Place in the refrigerator and chill at least 1 hour before serving. Garnish each bowl with a few basil leaves and a drizzle of olive oil.
Nutrition
per serving · 1 serving
- Calories
- 314
- Protein
- 3g
- Carbs
- 16g
- Fat
- 28g
- Fiber
- 4g
- Sugar
- 11g
- Sat. fat
- 4g
- Sodium
- 165mg
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