10-Minute Tomato Gazpacho Recipe 

You just need this recipe to produce the BEST Tomato Gazpacho! Spanish chilled tomato and vegetable soup is light and flavorful. Make ahead and refrigerate.

Ingredient

– 4 to 5 slices stale artisan bread, crust removed – Water – 5 large ripe tomatoes, about 2 pound – ½ English cucumber, peeled, chopped – 1 celery stalk, chopped – 1 green pepper, cored, seeded, roughly chopped – 2 green onions, trimmed, roughly chopped, more for garnish – 2 garlic cloves, peeled, roughly chopped – Extra Virgin Olive Oil – 2 tablespoon sherry vinegar – Salt and pepper – ½ teaspoon cumin – ½ teaspoon cayenne pepper, optional if you like spicy – Pinch sugar – Small handful fresh mint leaves, torn or chopped – Small handful fresh cilantro leaves, torn or chopped

Direction

Put bread pieces in a dish with ½ cup water. While making tomatoes, soak the bread. Squeeze bread to remove water.

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Put tomatoes in a big saucepan of boiling water for 40 seconds. Let the tomatoes cool for a minute after removing them from the boiling water using a slotted spoon. Peel the skins carefully when cold.

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The tomatoes should be put in a big food processor or mixer with the celery, bell peppers, green onions, and garlic. Add the wet bread on top. 

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Put in half a cup of extra virgin olive oil and the sherry vinegar. After a few seconds of running, add the salt, pepper, cumin, cayenne pepper (if you want), and a pinch of sugar. Blend well.

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Look at the gazpacho. Is it too thick? Add some water and mix it again until it's just right.Put the mix in a big canning jar or a glass jar. Keep the lid on tight and put it in the fridge to cool down.

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Give the gazpacho a brief toss before serving in bowls or small glasses. If desired, add olive oil, fresh mint, cilantro, and chopped green onions.

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also see

also see

Pan Con Tomate (Spanish Tomato Bread) Recipe