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SideChef
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Classic Gazpacho
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Recipe

18 INGREDIENTS • 8 STEPS • 2HRS 20MINS

Classic Gazpacho

4.5
2 ratings
When it’s getting too hot to eat and you’re losing your appetite, Gazpacho is the perfect summer dish you need! Not only because this classic cold soup is refreshing and delicious, but also because tomatoes are in season. With the all-raw preparation of this dish, seasonal produce really makes a difference in flavor. If cold soup is still a strange concept to you, give this recipe a try and it will open you up to a new category of soups.
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Jonny Tang at SideChef
Hi, I'm Jonny at SideChef! Self-proclaimed "dinner-for-one" expert because I always eat alone. Soups and stews are my favorite!
https://www.sidechef.com
When it’s getting too hot to eat and you’re losing your appetite, Gazpacho is the perfect summer dish you need! Not only because this classic cold soup is refreshing and delicious, but also because tomatoes are in season. With the all-raw preparation of this dish, seasonal produce really makes a difference in flavor. If cold soup is still a strange concept to you, give this recipe a try and it will open you up to a new category of soups.
2HRS 20MINS
Total Time
$3.15
Cost Per Serving
Ingredients
Servings
6
US / Metric
Soup
Tomato
5 1/2 cups
Persian Cucumber
1
Persian Cucumber
Garlic
2 cloves
Sourdough Bread
1 slice
Thick Sourdough Bread
Extra-Virgin Olive Oil
1/2 cup
Extra-Virgin Olive Oil
Sherry Vinegar
1 Tbsp
Sherry Vinegar
or Red Wine Vinegar
Salt
1 pinch
Ground Cumin
1 pinch
Ground Cumin
Water
as needed
Water
Toppings
Croutons
to taste
Croutons
optional
Cucumber
to taste
Cucumbers, finely diced
optional
Assorted Color Bell Peppers
to taste
Assorted Color Bell Peppers, finely diced
optional
Fresh Basil
to taste
Fresh Basil, finely chopped
optional
Extra-Virgin Olive Oil
to taste
Extra-Virgin Olive Oil
optional
Nutrition Per Serving
VIEW ALL
Calories
224
Fat
18.6 g
Protein
2.6 g
Carbs
14.8 g
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Classic Gazpacho
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author_avatar
Jonny Tang at SideChef
Hi, I'm Jonny at SideChef! Self-proclaimed "dinner-for-one" expert because I always eat alone. Soups and stews are my favorite!
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Quarter and deseed the Tomatoes (5 1/2 cups).
step 2
Peel and deseed the Persian Cucumber (1).
step 3
Peel and grate the Garlic (2 cloves).
step 4
Roughly chop the Green Bell Pepper (1/2), Red Bell Pepper (1/2), and White Onion (1/4).
step 5
Cut the crust off the Sourdough Bread (1 slice) and roughly chop the bread.
step 6
Add all ingredients along with Extra-Virgin Olive Oil (1/2 cup), Sherry Vinegar (1 Tbsp), Salt (1 pinch), Ground Black Pepper (1 pinch), Ground Cumin (1 pinch), and Water (as needed) into the blender. Turn the blender to high speed, blend until smooth and there are no chunks. The blade will create heat and increase the temperature of the soup, so do not over blend.
step 7
Put the mixture along with the serving bowl into the fridge for 2 hours, or until the soup and bowl become super chilled.
step 8
To serve, pour the soup into the chilled serving bowl and garnish with toppings of choice such as Croutons (to taste), Fresh Basil (to taste), Assorted Color Bell Peppers (to taste), and Extra-Virgin Olive Oil (to taste). To finish, drizzle with Cucumbers (to taste).
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Tags
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Dairy-Free
American
Comfort Food
Shellfish-Free
Vegan
Vegetarian
Vegetables
Soup
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