Gazpacho

Name: Gazpacho
Ingredients: 4 large tomatoes, chopped; 1 medium cucumber, peeled, seeded, and chopped; 1 red bell pepper, ribs and seeds removed, chopped; 2 garlic cloves, finely chopped; 1 teaspoon sherry vinegar; 1 teaspoon red-wine vinegar; 1/4 cup olive oil, plus more for serving; Coarse salt and ground pepper; Toasted country bread, for serving (optional); Shaved Manchego or Parmesan cheese, for serving

10 ingredients

13 steps

Ingredients

4 large tomatoes, chopped
1 medium cucumber, peeled, seeded, and chopped
1 red bell pepper, ribs and seeds removed, chopped
2 garlic cloves, finely chopped
1 teaspoon sherry vinegar
1 teaspoon red-wine vinegar
1/4 cup olive oil, plus more for serving
Coarse salt and ground pepper
Toasted country bread, for serving (optional)
Shaved Manchego or Parmesan cheese, for serving

Directions

1

In a food processor, puree tomatoes until almost smooth.
2

Add cucumber, bell pepper,garlic, both vinegars, and oil; season with salt and pepper.
3

Pulse until mostly smooth.
4

Transfer soup to a large bowl; cover and refrigerate until chilled, at least 30 minutes or up to 8 hours.
5

Season with more salt and pepper, and thin with water if necessary.
6

Brush bread, if using, with oil.
7

Divide soup among four bowls, drizzle with oil, and top with cheese; serve bread alongside.
8

Per Serving (without bread)
9

Calories: 182
10

Fat: 14.8g (2.1g Saturated Fat)
11

Protein: 2.3g
12

Carbohydrates: 12.1g
13

Fiber: 3g