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Gazpacho

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Makes 4 servings 1x

Time 20 minutes

Units Scale

Ingredients

  • 2 pounds tomatoes, cored, or one 28-ounce can diced tomatoes, including the juice
  • 1 medium cucumber, peeled, seeded, and cut into chunks
  • 2 or 3 thick bread slices (a day or two old is best), crusts removed, torn into small pieces
  • 1/4 cup olive oil, plus more for garnish
  • 2 tablespoons any wine vinegar, or more to taste
  • 1 medium garlic clove, cut in half
  • Salt and freshly ground black pepper
  • 1/2 red or yellow bell pepper, cored, seeded, and chopped, for garnish
  • 2 scallions, chopped, for garnish

 

Instructions

  1. Cut the tomatoes into chunks if they’re large and put them in a blender or food processor with the cucumber, bread, oil, vinegar, garlic, and 1 cup water; sprinkle with salt and pepper and pulse the machine on and off until smooth. If the mixture seems too thick, thin it by gradually adding water, 1 tablespoon at a time.
  2. Taste, adjust the seasoning with salt, pepper, or vinegar, and serve right away or refrigerate and eat within a couple of hours. Garnish each serving with the bell pepper, scallions, and a drizzle of olive oil.

—Recipe from How to Cook Everything: The Basics

Recipe variations

Fruit Gazpacho: Try fresh peaches, melon, or mangoes instead of tomatoes, only figure 2 1/2 pounds. Trim and peel as necessary.

Spicy Gazpacho: Seed and mince 1/2 fresh hot chile (like jalapeño) and add it to the other garnishes.