Great Summer Gazpacho
Servings: 8 Servings
Calories: 204kcal
This gazpacho recipe is one of my favorite summer soups. We usually have a batch in the fridge all summer because it's light, full of healthy vegetables, and makes a great side dish for so much of what we eat when it's warm out.
Print Recipe
Equipment
Ingredients
- 3 1/2 lbs canned tomatoes
- 2 slices sandwich bread
- 2 cloves garlic
- 1 medium cucumber
- 1 Anaheim pepper
- 1/4 of a medium red onion about 2 ounces
- 1/2 cup olive oil
- 1/2 cup spring water
- 1 tsp salt
- 1 tsp cumin seed
- 1 tsp smoked Spanish paprika
- 3 tbsp aged sherry vinegar
Instructions
- Remove the seeds and pith from the pepper, peel the cucumber, then cut the cucumbers, pepper, and red onion into medium size pieces. Put them in a large flat bottom bowl with the tomatoes. Tear the bread into large pieces and add it to the bowl with the tomatoes.3 1/2 lbs canned tomatoes, 2 slices sandwich bread, 1 medium cucumber, 1 Anaheim pepper, 1/4 of a medium red onion
- Using a mortar and pestle grind the garlic, cumin seeds, smoked paprika, and salt into a paste. Add the paste to the tomato mixture. Let everything stand for 15 minutes for the flavors to combine.2 cloves garlic, 1 tsp cumin seed, 1 tsp smoked Spanish paprika, 1 tsp salt
- Add the olive oil and use a stick blender to puree the mixture to the consistency of a smoothie. Mix in the spring water and vinegar. Taste for seasoning and add more salt, and/or vinegar as needed.1/2 cup olive oil, 1/2 cup spring water, 3 tbsp aged sherry vinegar
- Some people like to add a few turns of fresh ground pepper before serving.
Nutrition
Calories: 204kcal | Carbohydrates: 18g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 607mg | Potassium: 596mg | Fiber: 4g | Sugar: 9g | Vitamin A: 430IU | Vitamin C: 19mg | Calcium: 85mg | Iron: 3mg
