Gazpacho

Ingredients

• 4 medium Tomatoes (ripe, washed; half chopped, half pureed)
• 1 large Cucumber (washed, seeds removed, diced for garnish)
• 1/4 medium Onion (peeled, finely chopped; extra for garnish)
• 1/2 cup Bell Peppers (mix of yellow, red and green, diced (optional))
• 2 slices Stale Bread (old baguette, focaccia or ciabatta, torn into pieces)
• 3 tablespoons Extra Virgin Olive Oil (high‑quality, for flavor and garnish)
• 1 tablespoon White Vinegar (or a splash of balsamic vinegar)
• 1 pinch Sugar (balances acidity)
• 2 cloves Garlic (peeled)
• 2 tablespoons Fresh Coriander (chopped, optional (adds color))
• 1/2 teaspoon Salt (use sparingly)
• 1/4 teaspoon Black Pepper (freshly cracked)
• 1/2 large Cucumber (garnish) (diced fine for salsa garnish)
• 1 medium Tomato (garnish) (seeds removed, diced fine)
• 1/4 medium Onion (garnish) (finely diced for salsa garnish)

Instructions

1. Wash and Rough‑Chop Vegetables

   Rinse tomatoes, cucumber, onion, bell peppers and bread under cold water. Roughly chop half of the tomatoes, cucumber, onion, and bell peppers. Set aside.

   Time: PT10M

2. Puree Half the Tomatoes

   Place the remaining half of the tomatoes in the blender and blend until a smooth, thin juice forms.

   Time: PT10M

3. Combine All Base Ingredients

   In a large mixing bowl add the chopped vegetables, pureed tomato juice, torn bread pieces, olive oil, white vinegar, pinch of sugar, garlic cloves, coriander, salt and freshly cracked black pepper. Mix thoroughly.

   Time: PT5M

4. Chill the Soup

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to let flavors meld and the soup to become nicely chilled.

   Time: PT2H

5. Blend to Desired Consistency

   After chilling, give the mixture a quick stir, then blend in batches until smooth. If the soup is too thick, add a splash of cold water.

   Time: PT10M

6. Prepare Fresh Salsa Garnish

   Dice the reserved cucumber, tomato and onion finely. Mix together in a small bowl; keep chilled.

   Time: PT5M

7. Serve

   Transfer the chilled gazpacho into serving bowls, top with the fresh salsa, drizzle a little extra‑virgin olive oil and finish with a sprinkle of freshly cracked black pepper.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

5 g

Fiber

3 g