This is the very best Gazpacho Soup ever! I am never tempted to tinker with the ingredients, the quatities or the method. I just make this Truly Great Gapacho Soup the same way each time, and each time I am happy!
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.
- 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 tspn Asian chili sauce (hot)
- 1/2 cup Spanish onion finely chopped
- 2 tbsp sherry vinegar or seasoned rice vinegar
- 1 tspn kosher salt
- 1 1/2 tspn sugar
- 1/2 cup olive oil
- 1 tbsp cilantro chopped
- 1/2 cup sour cream
- 1/2 cucumber sliced and 2" lengths and served on the side
The Day Before
- Core and coarsely chop tomatoes (or used canned tomatoes) and combine with garlic, torn bread pieces, seeded cucumber, chopped green pepper, chili, chopped onion, vinegar and salt in a bowl and stir to combine. Add 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 the oil in slowly; move 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
- 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