Close

An everyday Gazpacho

If I haven’t told you already, now would be as good a time as any to tell you that I can eat soup all year round. The soaring summer heat and crazy humidity do little to deter me. But not everyone shares my enthusiasm for piping hot soup in the month of May, so I make peace by whipping up this easy gazpacho. It takes care of my soup cravings and is eaten chilled, which is great for all those around me who can’t bear the thought of eating hot soup in the summer. And I kid you not when I say this is an easy, everyday sort of recipe that you can put together without much effort… isn’t that what summer cooking should be all about?

I’ve had this recipe in my stash since I was in college and watched the gorgeous Padma Lakshmi capture her culinary adventures for the telly. Remember ‘Planet Food’ on the Discovery channel? Yep, that’s where I found this little gem of a recipe and it’s been our summer staple ever since. Minimal ingredients, a few whizzes in the food processor… that’s pretty much all it takes. It all starts with soaking some bread in water, or milk if you’re feeling a bit indulgent. Artisanal bread is great, but I go with whatever I have at hand, sometimes that’s whole wheat bread, and it works just fine!

Why add bread to gazpacho, you wonder? Honestly, bread extra virgin olive oil are what keep this cold soup from tasting like tomato juice! Bread soaked in water adds body and thickens the soup while the oil adds its own characteristic creaminess. A green chilli pepper and some cumin cut through the acidity of the fresh tomatoes. I like to keep things simple when I serve this cold soup… a loaf of fresh bread and perhaps some grilled sausages.

Recipe adapted from Janet Mendel

Print Recipe
An everyday Gazpacho
If I haven’t told you already, now would be as good a time as any to tell you that I can eat soup all year round. The soaring summer heat and crazy humidity do little to deter me. But not everyone shares my enthusiasm for piping hot soup in the month of May, so I make peace by whipping up this easy
Servings
serving
Ingredients
Servings
serving
Ingredients
Instructions
  1. Soak the bread in some water for about 5 minutes. After 5 minutes, squeeze out the water from the bread set aside.
  2. Cut out the cores of the tomatoes puree them in a food processor. Pass the pureed tomatoes through a sieve to remove the seeds.
  3. Place the soggy bread, chopped garlic 1/3 cup of the pureed tomatoes in the food processor and blend to get a smooth texture. Add the remaining tomato puree, cumin, green chilli pepper salt and start to blend.
  4. With the food processor running, add the extra virgin olive oil in a slow, steady, stream through the feeder tube of the food processor. Add the red wine vinegar blend.
  5. Give it a taste adjust any flavours you might like. If you find that you’d like a slightly thinner consistency, add the cold water blend. Chill the soup in the refrigerator until you are ready to serve it.
  6. Serve in individual bowls, topped with the garnish.
Recipe Notes

Share this Recipe

7 Comments on “An everyday Gazpacho

Soumyadipta
June 9, 2014 at 9:35 am

Good read!

Reply
Tarika Singh
June 9, 2014 at 10:05 am

Thank you 🙂

Reply
Kushi S
May 12, 2015 at 11:45 pm

Simple and delicious soup :)loved it

Reply
Tarika Singh
May 13, 2015 at 10:04 am

Thank you 🙂

Reply
Arp
April 5, 2016 at 6:19 am

Hey, could you suggest what to do for incorporating the olive oil if not using a food processor but a plain old mixie?

Reply
Arp
April 5, 2016 at 6:21 am

Hi,could you suggest what to do for incorporating the olive oil if one’s not using a food processor and just a plain old mixie? Thanks!

Reply
Tarika Singh
April 5, 2016 at 6:36 am

Hi Arp, no problem,go ahead and add it to the mixie, but just do it in 2 or 3 batches.

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *