This Gazpacho is a lovely chilled soup and a summer favorite of mine. Adding bread makes the soup a little more substantial, a good thing if you’re trying to add calories into your diet, and overall gives it a little less of an acidic taste, which I personally prefer. If you’re gluten free, just use your favorite gluten-free bread.
1. Soak the bread in a little bit of water until fully absorbed. Squeeze out the water.
2. In a blender or with an immersion blender, puree the bread, tomatoes, garlic, shallot, ½ cup of water, salt, and pepper, until smooth. Taste for seasonings and add in more water if thinner soup is desired.
3. Stir in diced cucumber and sweet pepper. Keep in the refrigerator for at least 1 hour or until ready to serve. Garnish with fresh basil.
- 1 ounce of stale bread, crusts removed (see Ann’s Tips)
- 1 pound ripe tomatoes, peeled and seeded (see Ann’s Tips)
- ½ clove of garlic, minced
- 1 tablespoon of chopped shallot or red onion
- ½ to 1 cup of water, as needed
- Salt and pepper, to taste
- ¼ cup diced cucumber
- ¼ cup diced sweet pepper
- Fresh basil, for garnish
Ann's Tips and Tricks
To peel tomatoes: Drop tomatoes into a pot of boiling water. Once their skins crack, about 2 to 3 minutes, drain them and run under cold water. Using your fingers, slip off their skins. Then cut in half and squeeze out their seeds.
Use the best bread you can – I like whole wheat sourdough. If you’re gluten free, simply use some of your favorite leftover gluten-free bread.