RCI-SP.004.0151.001
Gazpacho - Cold Soup
Gazpacho is a classic summer dish in Spain, light and refreshing.
Prep40 min
Cook0 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Soak the day-old baguette in cold water for 5 minutes until softened, then squeeze out excess water and set aside.
2
Core and roughly chop the 2 pounds of ripe tomatoes, removing excess seeds if desired to reduce liquid.
3
Peel and roughly chop the large cucumber, then seed the green bell pepper and chop it into chunks.
4
Trim the spring onions and chop them into pieces, keeping white and light green parts separate from darker green tops.
5
Combine the chopped tomatoes, cucumber, green pepper, white and light green parts of spring onions, softened bread, and garlic clove in a blender or food processor.
1 minutes
6
Add the extra virgin olive oil, white wine vinegar, paprika, and 1 1/2 quarts of water to the mixture.
1 minutes
7
Blend until the soup reaches a smooth consistency with a slight texture, working in batches if necessary.
3 minutes
8
Press the blended mixture through a fine-mesh sieve into a large bowl, pushing solids gently to extract all liquid and create a silky texture.
2 minutes
9
Season the gazpacho with salt and pepper to taste, then refrigerate for at least 2 hours or until well chilled.
120 minutes
10
Stir the gazpacho and adjust seasoning before serving, thinning with additional water if desired for preferred consistency.
11
Serve the chilled gazpacho in bowls, garnishing with the reserved dark green spring onion tops and additional paprika if desired.