Tomato Gazpacho
Published June 2, 2012
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds chopped tomatoes
1 peeled and diced cucumber
¼ cup olive oil
2 slices day-old bread
1 tablespoon minced garlic in a food processor or blender; process until chunky-smooth
Olive oil
Nutritional analysis per serving
19 grams carbs; 254 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 4 grams fiber; 82 milligrams sodium; 4 grams protein; 8 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
Combine 2 pounds chopped tomatoes with 1 peeled and diced cucumber, ¼ cup olive oil, 2 slices day-old bread and 1 tablespoon minced garlic in a food processor or blender; process until chunky-smooth.
- Step 2
Garnish: Olive oil
Private Notes
Comments
A few years ago, Mark Bittman had a version of this easy recipe in the print edition of the NYTimes. It also included half a yellow bell pepper, 2 tablespoons of red wine vinegar, and a cup of water. That's the version I like; the vinegar is especially important. I've made complicated gazpachos in my time, but this one is so good, I no longer bother with any other.
Like to add a little acid - lemon juice, red wine vinegar to taste.
For chunky smooth put ingredients in reverse order in Vitamix. Squirt of tomato paste improves color. Needs more garlic than listed here.
One bread slice will do. 2 TBS Sherry vinegar.
I keep cucumber slices in the freezer and deploy them, which makes the gazpacho instantly cold. Perfection.
@Justine Yes!
Definitely needs a splash or red wine vinegar and some salt, as other have noted. Delicious.