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Epicurious

Gazpacho

WHY IT’S LIGHT Gazpacho is traditionally made with pieces of stale bread as a thickener. In this lightened version, vegetables alone contribute heft, and toasted bread is offered as an optional side.

Recipe information

  • Yield

    serves 4

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

Preparation

  1. Step 1

    In a food processor, purée tomatoes until almost smooth. Add cucumber, bell pepper,garlic, both vinegars, and oil; season with salt and pepper. Pulse until mostly smooth.

    Step 2

    Transfer soup to a large bowl; cover and refrigerate until chilled, at least 30 minutes or up to 8 hours. Season with more salt and pepper, and thin with water if necessary. Brush bread, if using, with oil. Divide soup among four bowls, drizzle with oil, and top with cheese; serve bread alongside.

  2. nutrition information

    Step 3

    Per Serving (without bread)

    Step 4

    Calories: 182

    Step 5

    Fat: 14.8g (2.1g Saturated Fat)

    Step 6

    Protein: 2.3g

    Step 7

    Carbohydrates: 12.1g

    Step 8

    Fiber: 3g

Everyday Food: Light
TagsCold SoupSoupSoup/StewGazpachoSpanishEuropeanTomatoVegetableCucumberBell PepperStarterMainLunchDinnerGluten FreeNut FreeVegetarianEasyWeeknight MealsNo-CookFood ProcessorSummerCookbooks
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