I firmly believe that gazpacho doesn’t get enough credit. Am I an advocate for cold soup? Not really. But gazpacho is just so darn refreshing and flavorful. There is so much to love about it. You can add or omit your favorite/least favorite veggies and add fun things like bread and spice.
Traditional gazpacho often has soft white bread blended into the veggies to give the soup some body, but I actually prefer the bread toasted on top, like croutons!
Do you have a favorite dish that you feel like doesn’t get enough love? Let me know in the comments or tag me on Instagram!
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4 large tomatoes, roughly chopped (set aside some of the juicy tomato seeds in a small bowl)
1 shallot, ½ diced and ½ roughly chopped
1 cucumber, ¼ diced and ¾ roughly chopped
1 jalapeño, ½ diced and ½ roughly chopped (optional)
2 cloves garlic
⅓ cup fresh basil, ⅓ of that minced
3 tbsp red wine vinegar
1 lemon, juiced
Sourdough bread, cubed (about 2 cups chopped)
- Preheat the oven to 375 F.
- Toss the cubed bread with 2-3 tbsp olive oil. Arrange the cubes on a baking sheet and put in the oven for about 12 minutes, tossing halfway through.
- To a blender or food processor, add all of the roughly chopped vegetables, garlic, basil (not minced), vinegar, and half the lemon juice and puree until completely smooth. Add salt to taste (about 1 to 1.5 tsp for me).
- To a small bowl, add the juicy tomato seeds, all of the diced vegetables, minced basil and the remaining half of the lemon and mix well. Add salt to taste.
- Ladle the gazpacho into a shallow bowl. Top with a couple tbsp of the diced veggie mixture. Add croutons and drizzle with a little extra olive oil.