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.
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