This is, without question, the very best Gazpacho Soup I’ve ever made. I’m never tempted to adjust the ingredients, the quantities, or even the method, it’s perfect exactly as it is. I make this Truly Great Gazpacho the same way every time, and every time it delivers that same bright, refreshing, deeply satisfying result.
Tip : If you use canned tomatoes, you may want to reduce the amount of sugar as canned tomatoes tend to be sweeter than fresh tomatoes.
Ingredients
- 4 large ripe tomatoes cored, or one 16oz can of fire roasted tomatoes
- 2 large garlic cloves chopped
- 1 medium green bell pepper, chopped
- 1 slice bread crusts removed and torn into small pieces
- 1 small cucumber peeled and seeded and chopped into large chunks
- 1 tsp Asian chili sauce (hot)
- 1/2 cup Spanish onion finely chopped
- 2 tbsp sherry vinegar or seasoned rice vinegar
- 1 tsp kosher salt
- 1 1/2 tsp sugar
- 1/2 cup olive oil
Garnish
- 1 tbsp cilantro chopped
- 1/2 cup sour cream
or
- 1/2 cucumber sliced and 2" lengths and served on the side
Instructions
The Day Before
- Core and coarsely chop 4 large ripe tomatoes (or used canned tomatoes) and combine with 2 large garlic cloves, 1 medium green bell pepper, chopped, 1 slice bread torn bread pieces, 1 small cucumber, seeded, 1 tsp Asian chili sauce (hot), 1/2 cup Spanish onion, 2 tbsp sherry vinegar and 1 tsp kosher salt in a bowl and stir to combine. Add 1 1/2 tsp sugar if the tomatoes are not very sweet.
- Spoon about half into a blender and pulse until finely chopped.
- With blender running, pour about half of 1/2 cup olive oil into the blender; move blended mixture to another bowl and then repeat with the remaining mixture from the bowl.
- Taste and add more vinegar, salt or sugar as required.
- Refrigerate over night and for up to 2 days
Serving
- Serve in clear glasses and garnish either with a dollop of sour cream topped with chopped cilantro or with a sliver of seeded cucumber served on the side
