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Easy Gazpacho Recipe

Name: Easy Gazpacho Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 cup extra-virgin olive oil, plus more for serving; 1/2 pound cucumber, peeled, seeded, and cut into rough 1-inch chunks; 1/3 pound green or red bell pepper, cored, seeded, and cut into rough 1-inch chunks; 1/3 pound small red onion, peeled and cut into rough 1-inch chunks; 1/4 cup roughly chopped fresh oregano leaves; 2 cloves garlic, peeled and smashed; 2 tablespoons sherry vinegar, plus more to taste; 3 pounds very ripe tomatoes, cored and cut into rough 1-inch chunks; 6 ounces hearty bread, crusts removed, torn into 1- to 2-inch chunks; Chopped herbs such as parsley, chives, or oregano for serving; Kosher salt and freshly ground black pepper

Category
Gazpacho
Cusine
American

What do you need?

How to make?

Ingredients

6 ounces hearty bread, crusts removed, torn into 1- to 2-inch chunks

3 pounds very ripe tomatoes, cored and cut into rough 1-inch chunks

Kosher salt and freshly ground black pepper

1/2 pound cucumber, peeled, seeded, and cut into rough 1-inch chunks

1/3 pound small red onion, peeled and cut into rough 1-inch chunks

1/3 pound green or red bell pepper, cored, seeded, and cut into rough 1-inch chunks

1/4 cup roughly chopped fresh oregano leaves

2 cloves garlic, peeled and smashed

1 cup extra-virgin olive oil, plus more for serving

2 tablespoons sherry vinegar, plus more to taste

Chopped herbs such as parsley, chives, or oregano for serving

Directions

Place bread in bottom of a large bowl. Add half of the tomatoes in an even layer on top and season generously with salt and pepper. Add cucumbers, onion, peppers, and garlic. Sprinkle with oregano and season generously with salt and pepper. Add remaining tomatoes and sprinkle with more salt and pepper. Drizzle oil and vinegar over the top. Let rest at room temperature for 30 minutes. Toss all ingredients with a wooden spoon or by hand until they are evenly incorporated. Transfer half of the contents, including liquid at bottom of bowl, to the jar of a blender. Blend on high speed until completely smooth, about 3 minutes. Press mixture through a fine mesh strainer into a large bowl. Repeat with remaining soup . Season soup with more salt, pepper, and vinegar as desired. Serve immediately, garnished with chopped herbs and drizzled with extra virgin olive oil, or chill for up to three days before serving.