Gazpacho

Name: Gazpacho
Prep time: 15 min
Total time: 15 min
Ingredients: 1 large tomato, cut into chunks; 2 -inch piece cucumber, peeled, seeded, and chopped; 2 -inch-wide strip bell pepper, chopped; 1 small garlic clove, finely grated; 0.25 teaspoon sherry vinegar; 0.25 teaspoon red-wine vinegar; 1 tablespoon extra-virgin olive oil, plus more for serving; Coarse salt and ground pepper; Toasted country bread, for serving; Shaved Manchego cheese, for serving

3.4

(186)

4 Reviews

By

Martha Stewart

Updated on March 12, 2021

Prep Time:

15 mins

Total Time:

15 mins

Servings:

1

On a hot day, use your blender to whip up a refreshing cold gazpacho, a soup from a ripe tomato, cucumber, and bell pepper.

Ingredients

1 large tomato, cut into chunks
2 -inch piece cucumber, peeled, seeded, and chopped
2 -inch-wide strip bell pepper, chopped
1 small garlic clove, finely grated
¼ teaspoon sherry vinegar
¼ teaspoon red-wine vinegar
1 tablespoon extra-virgin olive oil, plus more for serving
Coarse salt and ground pepper
Toasted country bread, for serving
Shaved Manchego cheese, for serving

Directions

In a food processor, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegars, and oil and season with salt and pepper. Pulse until mostly smooth.
Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Brush bread with oil. Serve soup drizzled with oil and topped with cheese, with bread alongside.

Originally appeared: Everyday Food, July/August 2009