Chilled Tomato Gazpacho
It’s never too hot for soup, at least not as long as you’ve got a batch of this healthy, flavorful and refreshing Chilled Tomato Gazpacho waiting for you.
Serves: 4Prep: 2 hours 25 minutesCook: 5 minutesTotal: 2 hours 30 minutesDifficulty: Easy
- 2 cups stale bread, diced (about 1 sub roll or 3-4 slices of bread)
- 20 grape tomatoes
- 2 Roma tomatoes, sliced
- 2 cups crushed tomatoes or tomato juice
- 1 English cucumber, coarsely chopped
- 1⁄2 red onion, coarsely chopped
- 2 red bell peppers, coarsely chopped
- 2 tablespoons sherry vinegar or red wine vinegar
- 1⁄2 tablespoon olive oil
- 1⁄4 teaspoon paprika
- 1⁄2 teaspoon salt, plus more to taste
- Ground black pepper, to taste
- In a food processor, pulse stale bread until crumbled. Remove ¼ cup of the breadcrumbs and reserve for later.
- Add tomatoes, cucumber, onion and bell peppers and pulse until mostly broken down, with some chunks remaining. Season with ½ tsp. salt and chill for several hours or overnight.
- Toast 2 remaining tablespoons of breadcrumbs in ½ tablespoon of olive oil, until golden brown. Season with paprika and salt to taste.
- Add 1 tablespoon of vinegar at a time until gazpacho reaches desired taste and consistency. Season again with salt and pepper, to taste.
- Plate gazpacho into four refrigerated soup bowls, then garnish with toasted breadcrumbs and a drizzle of olive oil.