Martha Rose Shulman’s Gazpacho
Published September 10, 2008
Andrew Scrivani for The New York Times
- Total Time
- 10 minutes, plus hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
2 thick slices stale French bread, crusts removed (about 1 ounce)
1 pound ripe tomatoes, cored and peeled
2 garlic cloves (more to taste), halved, green shoots removed
1 slice red or white onion, coarsely chopped and rinsed with cold water
2 tablespoons extra virgin olive oil
1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
½ to 1 cup ice water, depending on how thick you want your soup to be
Salt and freshly ground pepper
Garnishes (optional)
½ cup finely chopped cucumber (more to taste)
½ cup finely chopped green pepper
½ cup small croutons (a good destination for the rest of your stale bread)
1 hardboiled egg, finely chopped
Nutritional analysis per serving (4 servings)
13 grams carbs; 40 milligrams cholesterol; 139 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 2 grams fiber; 534 milligrams sodium; 4 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the bread in a bowl and sprinkle with enough water to soften it. Let sit 5 minutes, until soft enough to squeeze, and squeeze out the water.
- Step 2
Combine the bread, tomatoes, garlic, onion. olive oil, vinegar, and salt in a blender and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours.
- Step 3
Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve the soup in glasses or bowls and pass the tray of garnishes.
Private Notes
Comments
I find it odd that no one has commented on this fine recipe. I've made it 2-3 times; it is easy and wonderful. I don't bother to peel my tomatoes; the food processor takes care of that. I usually use those lovely mini cukes; I add one to the soup as well as chopped for garnish. I also spice it up with some Louisiana hot sauce. Avocado is another worthy garnish to add. Serve with some toasted Ciabatta slices. For a quick chill grind up some crushed ice with all the other ingredients.
Gazpacho does not freeze well unfortunately. Been there, done that, and it was tasteless.
No one has commented on this because they are eating the best, most delicious treat ever! I didn’t even have great oil nor were the tomatoes the highest quality. I took the time to peel the tomatoes over an open flame like my grandma used to, I removed the all the seeds. Boy oh boy. Wow! Can’t wait to make it again.
I have this recipe on repeat all summer long and use cherry tomatoes from our garden. I don't use bread, croutons or hardboiled egg. I add the cucumber and green pepper to the blender. It's quick, easy and perfect!
Excellent--made with bread. did not peel the tomatoes. very tasty.
Nice basic gazpacho recipe. I also did not peel the tomatoes, added cucumber to the blender, and instead of water added 3/4 cup of tomato juice. Did not have time to chill...but it was delicious right out of the blender.