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.
- Soak the bread in a little bit of water until fully absorbed. Squeeze out the water.
- 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.
- 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 or 1 (15-ounce) canned whole tomatoes
- 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.