Gazpacho

Gazpacho

 

Gazpacho
Gazpacho
A cold, refreshing soup with lovely tomato flavor - a taste of summer time! Write a reviewSave RecipePrint
Ingredients
  • 1/2 inch red onion cut into 3/8 dice
  • 3 pounds tomatoes cored and cut into 3/8 inch dice, heirloom preferred
  • 1 1/2 English cucumbers peeled, seeded and cut into 3/8 dice
  • 1 Tbsp . + 1/2 Tsp. kosher salt or more to taste
  • 5 Tsp . fresh lemon juice
  • 2 Tbsp . Tastealotta Extra Virgin Olive Oil
  • 2 Tbsp . Tastealotta Basil Olive Oil
  • 2 Tsp . minced fresh flat-leaf parsley
  • freshly ground pepper to taste
  • 2 cloves garlic
  • 1/2 Tsp . minced fresh thyme
  • 2 Tbsp . Tastealotta Sherry Reserva Vinegar
  • 2 cups cubed French bread
  • 1 inch large red pepper seeded and cut into 3/8 dice
Instructions
  1. In a small bowl, stir together 1/2 cup of the onion, 1 cup of the tomatoes, 3/4 cup of the cucumbers, 1/2 Tsp. salt, 1 Tsp. of the lemon juice, 1 Tbsp. of the Extra Virgin Olive Oil, the parsley and pepper.
  2. Cover and refrigerate until ready to serve.
  3. In a food processor, combine the remaining onion with the remaining 4 Tsp. lemon juice, 1 Tbsp. salt, garlic, thyme, vinegar and bread.
  4. Puree until the mixture is smooth, about 2 minutes, stopping to scrape down the sides of the bowl.
  5. Add the remaining tomatoes and cucumbers along with the bell pepper.
  6. Puree until the mixture is completely smooth, 2 to 4 minutes. Season with pepper.
  7. Transfer the soup to a large bowl, cover and refrigerate for at least 1 hour or up to 1 day.
  8. Just before serving, transfer the soup to the food processor. With the motor running, slowly stream in the remaining 1 Tbsp. Extra Virgin Olive Oil and 2 Tbsp. Basil Olive Oil and puree for 1 minute.
  9. Taste and adjust the seasonings with salt and pepper.
  10. To serve, top the soup with a spoonful of diced vegetables and a spoonful of crème fraiche (optional).
Recipe Notes

If you are not planning to serve the soup with the chopped vegetables, omit Steps 1-2 and include all of the vegetables in Step 3.

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