Smooth Tomato and Cucumber Gazpacho
Fresh, ripe, and juicy summer tomatoes and crisp cucumbers make a smooth tomato gazpacho in this easy, no-cook cold soup perfect for a hot day.
Servings 4 servings
Calories 250kcal
Ingredients
- 2 lbs (5 medium) tomatoes
- 1 cubanelle pepper, or sweet Italian pepper
- 4 medium scallions
- 1/2 medium cucumber, peeled and seeded if needed
- 1 clove garlic
- 1 jalapeno, seeded
- 2 cups 2 oz of stale artisan bread, crusts removed
- 1/3 cup extra virgin olive oil
- 2 tbsp sherry vinegar
- kosher salt and black pepper, to taste
Instructions
- Roughly chop the tomatoes, cubanelle pepper, scallions, cucumber, garlic, and jalapeno.
- Puree all the vegetables, along with the bread, olive oil, and sherry vinegar in a blender until smooth. You may need to add up to 1/2 cup of water to thin out the soup a bit. Add the water a couple of tablespoons at a time until you are happy with the consistency. If the ingredients are too much for your blender, split the soup into 2-3 batches.
- Set a fine mesh strainer over a large bowl. Pour the pureed soup into the strainer and work it through the strainer, discarding the solids. Season to taste with salt and pepper.
- Let the soup chill for 2-3 hours, or overnight.
- If desired, garnish with finely sliced scallions, minced jalapeno, chopped parsley/cilantro, or a little finely diced tomato or cucumber.
Notes
- Cubanelle: You can substitute a bell pepper for the cubanelle. However, only use 1/4 of a medium bell pepper since they are much larger and thicker than cubanelles.
- Cucumbers: I used 3 small, thin skinned cucumbers. I would recommend them if they are available. No need to peel or seed them!
Nutrition
Calories: 250kcal