Gazpacho

So I’ve been promising to put up some new recipes and things, so here’s one! A few weeks ago I put gazpacho on my menu plan, and I actually made it! Surprise! So now I’m going to post the recipe. But first, a picture:

To be honest, I didn’t really know what gazpacho was before I made it, so I wasn’t sure what to expect. And, frankly, the result was a little weird. Tasty, but weird. I also find that chilled soup is a little strange to me, so that probably had something to do with it. Anyways, here’s the recipe:

Gazpacho

Adapted from Every Day Soup by Anne Sheasby
Prep time:
20 mins
Cook time:
2 hrs
Total:
2 hrs 20 mins
Serves: 4-6

Ingredients

  • 1 slice day-old bread, in chunks
  • 1 1/4 cups chilled water
  • 14 oz can of diced tomatoes
  • Half a cucumber, seeded and diced
  • Half of a red bell pepper, diced
  • 1 serrano chili
  • 2 garlic cloves
  • 1 tbsp extra virgin olive oil
  • Splash of orange juice
  • Chili powder
  • Fresh-ground salt and black pepper

Directions

  1. Pour 1/3 of a cup of the water over the bread and let soak for five minutes or so
  2. Put the bread, tomatoes, bell pepper, cucumber, chili, garlic, oil, juice, and chili powder in a food processor and blend until combined but chunky.
  3. Chill for several hours to let the flavors combine.

This was supposed to go with croutons and an avocado salsa, but our avocados were rotten, so instead I chopped up a shallot and the rest of the cucumber and served that over the top with the croutons. I have to say, when the recipe told me to leave the soup “a little chunky” I was skeptical, but the flavor was really good, and the texture didn’t really bother me either!

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